Browse content similar to 02/04/2017. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Good morning. We've got a fantastic menu lined up for you, | 0:00:02 | 0:00:04 | |
packed full of tasty treats, so sit back and enjoy as we dish up | 0:00:04 | 0:00:07 | |
another portion of Saturday Kitchen Best Bites. | 0:00:07 | 0:00:09 | |
Welcome to the show. Now, don't go anywhere, | 0:00:30 | 0:00:32 | |
as we have fantastic chefs cooking up some amazing food | 0:00:32 | 0:00:35 | |
and a handful of great celebrity guests who are eager to eat. | 0:00:35 | 0:00:39 | |
Coming up on today's show... | 0:00:39 | 0:00:41 | |
James Martin serves up a perfectly poached egg, | 0:00:41 | 0:00:44 | |
sweet asparagus and a rich hollandaise | 0:00:44 | 0:00:46 | |
for actor Blake Harrison. | 0:00:46 | 0:00:48 | |
Rachel Allen shows us a great use for a whole chicken - | 0:00:48 | 0:00:50 | |
she makes a casserole using the chicken meat and serves with | 0:00:50 | 0:00:54 | |
a tasty pilaf and green salad. | 0:00:54 | 0:00:56 | |
The fantastic Florence Knight is here with not one but two dishes - | 0:00:56 | 0:01:00 | |
she cooks up deep-fried mussels with kumquat and rosemary | 0:01:00 | 0:01:03 | |
and white sprouting broccoli, anchovies and burnt-butter bread. | 0:01:03 | 0:01:07 | |
And believe me, if you're a fan of butter, you're going to love it. | 0:01:07 | 0:01:11 | |
Battling it out for Omelette Challenge glory this week are | 0:01:11 | 0:01:13 | |
the sensational Silvena Rowe and the ever jovial James Tanner, and as you | 0:01:13 | 0:01:17 | |
can imagine, Silvena is once again her usual quiet self throughout(!) | 0:01:17 | 0:01:22 | |
Then it's over to Galton Blackiston, | 0:01:22 | 0:01:23 | |
who is serving up a double loin of lamb - | 0:01:23 | 0:01:26 | |
the loin is roasted in the oven and then served with slow-braised | 0:01:26 | 0:01:29 | |
shallots and a herb puree that is packed full of flavour. | 0:01:29 | 0:01:32 | |
And finally, actress Joanne Froggatt faces her food heaven or food hell. | 0:01:32 | 0:01:37 | |
Did she get her food heaven, chocolate mousse in | 0:01:37 | 0:01:39 | |
a tuile box, served with fresh raspberries and vanilla cream, | 0:01:39 | 0:01:42 | |
or her food hell, green coriander monkfish with coriander poppadom? | 0:01:42 | 0:01:46 | |
And you can find out what she got at the end of the show. | 0:01:46 | 0:01:49 | |
But first, it's over to one of the most respected chefs | 0:01:49 | 0:01:52 | |
in the industry, Marcus Wareing, | 0:01:52 | 0:01:53 | |
and he's cooking up a soup that befits his Michelin Star status. | 0:01:53 | 0:01:57 | |
-Mr Marcus Wareing, good to have you on board. -Good morning, James. | 0:01:57 | 0:02:00 | |
So, what are we cooking, then, Chef? | 0:02:00 | 0:02:01 | |
First of all, have you got your running shoes on today? | 0:02:01 | 0:02:04 | |
-Yeah, thanks very much! -After that one I just saw there... | 0:02:04 | 0:02:07 | |
That was quick! | 0:02:07 | 0:02:08 | |
Field mushroom soup, sauteed red mullet - | 0:02:08 | 0:02:10 | |
field mushrooms, shallots, lemon, | 0:02:10 | 0:02:12 | |
a little bit of sauteed wild mushrooms. | 0:02:12 | 0:02:14 | |
So, a lovely little field mushroom soup. So, what am I doing? | 0:02:14 | 0:02:17 | |
-I take it I'm chopping stuff? -Just cut... -The garlic and the shallots? | 0:02:17 | 0:02:20 | |
Yeah. I'm just going to take some of these mushrooms, | 0:02:20 | 0:02:23 | |
these are just your normal mushrooms that we find in the supermarkets. | 0:02:23 | 0:02:27 | |
-Now, these are the field mushrooms that we've got there? -Yup. | 0:02:27 | 0:02:30 | |
Now, you don't wash those, just use them? | 0:02:30 | 0:02:32 | |
No, no, straight in, as they are. | 0:02:32 | 0:02:34 | |
Now, you actually like them as they get slightly older, don't you? | 0:02:34 | 0:02:36 | |
I do, yeah, I think they've got a much stronger flavour | 0:02:36 | 0:02:39 | |
as they get older. | 0:02:39 | 0:02:41 | |
They lose a bit of their water, | 0:02:41 | 0:02:43 | |
and I think just the flavour concentrates much, much better. | 0:02:43 | 0:02:45 | |
So, what's life like after having two stars? | 0:02:45 | 0:02:48 | |
Because he's already, you know, had them. | 0:02:48 | 0:02:50 | |
-He's been there, done that one. -Had them, well, he's retired now! | 0:02:50 | 0:02:53 | |
Yeah, the old boy over there! | 0:02:53 | 0:02:55 | |
-But what's life like? -Life is busy, incredibly busy. It's great, it's... | 0:02:55 | 0:03:00 | |
Yeah, a little bit of butter into there. Shallots. | 0:03:00 | 0:03:03 | |
-OK. -I'm going to put our mushrooms straight in there. | 0:03:03 | 0:03:06 | |
But what's the goal, to try and get three, is it? | 0:03:06 | 0:03:08 | |
Yeah, the goal is, I'm thinking once you've got the second one, | 0:03:08 | 0:03:10 | |
it's always nice to take it to the next level, and I think that's just | 0:03:10 | 0:03:14 | |
a time thing, and as time goes on, you know, we'll achieve that goal. | 0:03:14 | 0:03:18 | |
-There you go, confidence for you! -Hopefully, hopefully! | 0:03:18 | 0:03:21 | |
So, we've got the shallots and the garlic going on in there. | 0:03:21 | 0:03:23 | |
What we are going to do is sweat that down, cook it down, | 0:03:23 | 0:03:26 | |
then once that's just broken down slightly, | 0:03:26 | 0:03:29 | |
just going to put in a little bit of chicken stock. | 0:03:29 | 0:03:31 | |
Now, I'm using chicken stock because I just think | 0:03:31 | 0:03:33 | |
the chicken stock gives a little bit of earthiness and | 0:03:33 | 0:03:36 | |
a really nice sort of flavour, but if you're not going to serve it | 0:03:36 | 0:03:39 | |
with fish, or if you're maybe a vegetarian, | 0:03:39 | 0:03:41 | |
-just use a nice veg stock or even a fish stock if you want. -Yeah. | 0:03:41 | 0:03:44 | |
But really, chicken stock's the one? | 0:03:44 | 0:03:46 | |
I suppose it's as strong as fish stock, really. | 0:03:46 | 0:03:48 | |
I think it also helps to complement, you know, | 0:03:48 | 0:03:51 | |
the flavour of the mushrooms, and it just helps bring it out. | 0:03:51 | 0:03:54 | |
So, basically, I've got another one here, | 0:03:54 | 0:03:56 | |
which has been beautifully simmering, and the stock is there, | 0:03:56 | 0:04:00 | |
and I'm just going to drop in some cream, like so. | 0:04:00 | 0:04:03 | |
Like that. | 0:04:03 | 0:04:05 | |
So, how long would we cook that for, really? | 0:04:05 | 0:04:07 | |
Well, it sweats very quickly, so it's sweating for about three, | 0:04:07 | 0:04:10 | |
four, five minutes, then the stock goes in, ten minutes maximum, | 0:04:10 | 0:04:12 | |
not very long at all. | 0:04:12 | 0:04:14 | |
I mean, it's important not to overcook soup as well. | 0:04:14 | 0:04:16 | |
People just think it's just an accumulation of all | 0:04:16 | 0:04:18 | |
the ingredients and just throw it in, but... | 0:04:18 | 0:04:20 | |
It is, but it's how you put them together, | 0:04:20 | 0:04:22 | |
to bring out the maximum flavour of the ingredients. | 0:04:22 | 0:04:25 | |
That's the most important thing, bringing out the flavour. | 0:04:25 | 0:04:27 | |
So, tell us a bit about red mullet, because I love this fish. | 0:04:27 | 0:04:29 | |
-One of your favourite fishes, I believe. -It is. | 0:04:29 | 0:04:31 | |
Red mullet's great, it's one of these fishes that you can | 0:04:31 | 0:04:34 | |
find in supermarkets now, | 0:04:34 | 0:04:35 | |
your fishmonger can do all the filleting bit for you, | 0:04:35 | 0:04:38 | |
but it's one of the first things I learnt | 0:04:38 | 0:04:40 | |
in a professional kitchen, how to fillet a fish. | 0:04:40 | 0:04:42 | |
I think it's a great, great thing to do, it's nice. | 0:04:42 | 0:04:45 | |
-But this is quite a small one. -It is. | 0:04:45 | 0:04:47 | |
-You can get medium-sized ones. -Yeah, you can get them a bit bigger. | 0:04:47 | 0:04:50 | |
So, we are going to serve two fillets. | 0:04:50 | 0:04:52 | |
-Just take those off there. -All the butter went on him over there! | 0:04:52 | 0:04:54 | |
It's him! | 0:04:54 | 0:04:57 | |
-On a small lamb! -There you go. -OK. | 0:04:57 | 0:04:59 | |
So, I'm just making a little bit of... | 0:04:59 | 0:05:01 | |
This is just creme fraiche, shallots and chopped herbs going in. | 0:05:01 | 0:05:03 | |
That's it, yeah. Season it as well, | 0:05:03 | 0:05:05 | |
-a little bit of salt and pepper. -Right. | 0:05:05 | 0:05:07 | |
-I'll take off... -But you could still use the bones and stuff? | 0:05:07 | 0:05:10 | |
Yeah, you can use them in the fish stock, | 0:05:10 | 0:05:12 | |
you can put them in the freezer and use them another time - | 0:05:12 | 0:05:14 | |
if you're going to make the soup with a fish stock, | 0:05:14 | 0:05:16 | |
then use those bones, they'll be perfect. | 0:05:16 | 0:05:18 | |
Now, we have to make sure it's scaled as well, | 0:05:18 | 0:05:21 | |
that's really important, isn't it? | 0:05:21 | 0:05:22 | |
Yeah, I just need a little bowl of water, | 0:05:22 | 0:05:24 | |
-I'm just going to pin bone these. -I'll get you a... There you go. | 0:05:24 | 0:05:27 | |
-Just get you a little... -Cold water. | 0:05:27 | 0:05:28 | |
-Don't disappear with that. Cold water. -Cold water. | 0:05:28 | 0:05:31 | |
One second. Keep talking! | 0:05:31 | 0:05:33 | |
Come on, Marcus, push him, push him! | 0:05:33 | 0:05:36 | |
-Basically... -There's a limit! | 0:05:36 | 0:05:38 | |
LAUGHTER | 0:05:38 | 0:05:40 | |
OK, so, we're just going to take out the pin bones. | 0:05:40 | 0:05:42 | |
The reason why I want the cold water, James, is just basically... | 0:05:42 | 0:05:45 | |
-You've got cold water, Chef, there you go. -Thank you. | 0:05:45 | 0:05:47 | |
You just want to wash your hands! | 0:05:47 | 0:05:49 | |
A little bit of cold water, and as you're pin boning them, | 0:05:49 | 0:05:51 | |
just dipping your fingers into the water and taking out the bones. | 0:05:51 | 0:05:57 | |
Just takes the bones off the end of the, um, this little utensil. | 0:05:57 | 0:06:00 | |
Now, it does take time, but it is quite important to do that, | 0:06:00 | 0:06:03 | |
-isn't it? -Very, very important. | 0:06:03 | 0:06:05 | |
OK, so, they're out of there. | 0:06:05 | 0:06:07 | |
OK, so, we'll put that to one side, get rid of those. | 0:06:07 | 0:06:09 | |
-You're chopping up the wild mushrooms. -Yeah. | 0:06:09 | 0:06:11 | |
So, I'm going to cook the mushrooms and the red mullet, | 0:06:11 | 0:06:14 | |
and if you could just put that into the blender for me, | 0:06:14 | 0:06:16 | |
-that would be great. -There's the blender, I can do that. | 0:06:16 | 0:06:18 | |
OK, just going to put a little olive oil in both pans. | 0:06:18 | 0:06:22 | |
-There you go. -OK. The butter into... | 0:06:24 | 0:06:27 | |
-So, this has just been cooking for about five, six minutes? -Yeah. | 0:06:27 | 0:06:30 | |
OK, mushrooms into the pan, a little selection of mushrooms, | 0:06:30 | 0:06:33 | |
we've got some pier blue, some chanterelle, | 0:06:33 | 0:06:36 | |
a little bit of cep, shiitake, OK? | 0:06:36 | 0:06:37 | |
Salt and pepper, just very, very lightly. | 0:06:37 | 0:06:39 | |
Do you put butter as well as olive oil in? | 0:06:39 | 0:06:41 | |
Yes, with the mushrooms, I do. | 0:06:41 | 0:06:43 | |
I'm just going to season the skin of the fish. | 0:06:43 | 0:06:44 | |
Always make sure, when you're putting a fish like this into | 0:06:44 | 0:06:47 | |
a pan, that you just dry it off, otherwise it's going to stick, | 0:06:47 | 0:06:50 | |
a nonstick pan is very important, all right? OK, olive oil. | 0:06:50 | 0:06:53 | |
Skin side down first. | 0:06:53 | 0:06:56 | |
Like so. Thank you. | 0:06:56 | 0:06:58 | |
-There is a sink over there when you want to wash your hands. -Yup. | 0:06:58 | 0:07:01 | |
OK, if it tenses up, just hold the skin down. | 0:07:01 | 0:07:03 | |
-Yup. -Just push it down and it will start to relax. | 0:07:03 | 0:07:05 | |
-Do you want me to do that, while you wash your hands? -Yup. | 0:07:05 | 0:07:08 | |
You're making sure I've washed my hands! | 0:07:08 | 0:07:11 | |
Yeah, don't worry, I'll take over, you know... Right, there you go. | 0:07:11 | 0:07:14 | |
Right, OK. | 0:07:14 | 0:07:15 | |
Very good. | 0:07:16 | 0:07:18 | |
Now, I've just blended this, you want it quite loose, don't you? | 0:07:18 | 0:07:21 | |
Yes, please. That's it. | 0:07:21 | 0:07:23 | |
Fine, that's enough. | 0:07:25 | 0:07:27 | |
Just keep mixing the mushrooms around. | 0:07:27 | 0:07:29 | |
So, Martin, are you a big fan of mushrooms? | 0:07:29 | 0:07:31 | |
Yeah, field mushrooms are great, because they grow in abundance, | 0:07:31 | 0:07:35 | |
and I don't think we use them enough, really. | 0:07:35 | 0:07:37 | |
Everybody goes looking for the wild stuff, but, you know, | 0:07:37 | 0:07:39 | |
field mushrooms are cracking, great flavour. | 0:07:39 | 0:07:43 | |
I think they get fantastic flavour as they get older as well. | 0:07:43 | 0:07:45 | |
-Yeah. -They really do. -There you go, Chef. | 0:07:45 | 0:07:47 | |
OK. If you could just put a few herbs into those mushrooms, James. | 0:07:47 | 0:07:51 | |
-Do you want some butter in there as well? -Yup. Into there. | 0:07:51 | 0:07:54 | |
-If you just want to put some butter into that. -How many pieces? | 0:07:54 | 0:07:57 | |
About two. That'd be great. One more. | 0:07:57 | 0:07:59 | |
So, tell us a little bit about your book, that was out just last week. | 0:07:59 | 0:08:02 | |
Yeah, that's right, my first book, which is great, | 0:08:02 | 0:08:04 | |
How To Cook The Perfect... | 0:08:04 | 0:08:06 | |
And basically, I've taken 80 of my favourite recipes | 0:08:06 | 0:08:08 | |
and broken them down and made them user-friendly, | 0:08:08 | 0:08:10 | |
almost teaching the home cook how to cook things, but just to take it | 0:08:10 | 0:08:13 | |
to the next stage and just make it a little bit easier... | 0:08:13 | 0:08:16 | |
So, what kind of dishes have you got in there? | 0:08:16 | 0:08:18 | |
Well, we're doing soups, great desserts, some fantastic roasts, | 0:08:18 | 0:08:22 | |
there's no recipes that you wouldn't recognise. | 0:08:22 | 0:08:25 | |
Scones, chocolate cake, brownies, really, really nice things. | 0:08:25 | 0:08:28 | |
But I've put the tips in that you need to know to get | 0:08:28 | 0:08:31 | |
that real success out of it, | 0:08:31 | 0:08:32 | |
because so many people stumble on so many problems with cooking at | 0:08:32 | 0:08:36 | |
home, and there's a lot of questions that they ask themselves... | 0:08:36 | 0:08:38 | |
Is that like putting tomato ketchup in stuff? | 0:08:38 | 0:08:40 | |
LAUGHTER | 0:08:40 | 0:08:42 | |
He had to get it in, didn't he? He wouldn't let it lie! | 0:08:42 | 0:08:45 | |
So, basically, I've cooked the fish three quarters of the time | 0:08:45 | 0:08:48 | |
on the skin, flipped it over, mushrooms are ready, | 0:08:48 | 0:08:50 | |
and I want to just turn off the heat and the fish will carry on cooking. | 0:08:50 | 0:08:53 | |
-Residual heat will cook it all the way through. -Yeah. | 0:08:53 | 0:08:55 | |
So, just want to check... | 0:08:55 | 0:08:57 | |
check the seasoning of the soup. | 0:08:57 | 0:08:59 | |
-A little bit more stock. -Separate spoon - remember who's watching! | 0:09:01 | 0:09:04 | |
Yes, yes, yes. OK. | 0:09:04 | 0:09:07 | |
-There you go. -Seasoning's good. OK. -There you go, Chef. -All righty. | 0:09:10 | 0:09:15 | |
Put that down there... | 0:09:15 | 0:09:17 | |
OK, so, going to put the mushrooms in the centre of the plate. | 0:09:17 | 0:09:21 | |
Now, this is a rustic dish, James, you know, it's not... | 0:09:21 | 0:09:24 | |
Can you just do me a bit of chopped chives, please? That would be great. | 0:09:24 | 0:09:27 | |
-Chopped chives? -Chopped chives. Have you got some more? | 0:09:27 | 0:09:29 | |
I've chopped them all. | 0:09:31 | 0:09:32 | |
-All right, some...some... -Chopped... | 0:09:32 | 0:09:34 | |
-Some chopped... -Some chopped chervil! There you go. | 0:09:34 | 0:09:38 | |
-There you go. -OK. | 0:09:38 | 0:09:39 | |
Is that what you do if you've not got the herb that you want? | 0:09:39 | 0:09:42 | |
You'll just make do with something else? Is that right? | 0:09:42 | 0:09:44 | |
-Yeah, take it from the garden. -OK. | 0:09:44 | 0:09:46 | |
-OK, James, mushrooms in the centre. -I've got a little bit. | 0:09:46 | 0:09:49 | |
There we go. | 0:09:49 | 0:09:51 | |
Again, this is a soup, you don't need to put the cream in either | 0:09:51 | 0:09:53 | |
if you don't want to have cream. | 0:09:53 | 0:09:55 | |
If you want it to be vegetarian, vegetable stock is perfect. | 0:09:55 | 0:09:59 | |
The soup looks beautiful. What an amazing colour. | 0:09:59 | 0:10:01 | |
Great colour. | 0:10:01 | 0:10:03 | |
Yup, all the way round. | 0:10:03 | 0:10:04 | |
Fish on top. | 0:10:04 | 0:10:05 | |
I'll leave you to spoon that on. | 0:10:09 | 0:10:12 | |
It looks... I mean, the colour of that, delicious. | 0:10:12 | 0:10:16 | |
Hot water... | 0:10:16 | 0:10:17 | |
A little bit of hot water, put your spoon in... | 0:10:17 | 0:10:20 | |
It just looks like a little picture! | 0:10:20 | 0:10:21 | |
So, Marcus, remind us what this dish is again? | 0:10:21 | 0:10:23 | |
Field mushroom soup with sauteed wild mushrooms, creme fraiche... | 0:10:23 | 0:10:26 | |
-and olive oil. -By a two-star Michelin chef. Genius! | 0:10:26 | 0:10:30 | |
Wow, you could almost take a picture of that, | 0:10:35 | 0:10:37 | |
it just looks spectacular. | 0:10:37 | 0:10:39 | |
-Look at that. -Wow. | 0:10:39 | 0:10:41 | |
I'm amazed at how quickly you can do all of that. | 0:10:41 | 0:10:44 | |
-Have a seat. -Beautiful, isn't it? | 0:10:44 | 0:10:46 | |
-Go on, dive in. -Right, OK. -Tell me what you think. | 0:10:46 | 0:10:49 | |
It just looks... | 0:10:49 | 0:10:51 | |
-It looks incredible. -So simple. | 0:10:51 | 0:10:53 | |
This time, I'll make sure I get a bit of everything, | 0:10:53 | 0:10:55 | |
because it doesn't come back, does it? | 0:10:55 | 0:10:56 | |
-It doesn't come back. -Get a big spoonful! | 0:10:56 | 0:10:59 | |
-I've got to try this. -Mmm! | 0:11:00 | 0:11:02 | |
-It's good? -Mmm! | 0:11:02 | 0:11:04 | |
What other fish could you use, like that? | 0:11:04 | 0:11:06 | |
For me, I think a great alternative is scallops. | 0:11:06 | 0:11:08 | |
-Because of the sweetness and the... -Perfect. | 0:11:08 | 0:11:10 | |
-..the earthiness of the mushroom. -This is such an earthy dish. | 0:11:10 | 0:11:12 | |
If you didn't get red mullet, you could use any kind of fish? | 0:11:12 | 0:11:15 | |
Yeah, you could use anything you like - | 0:11:15 | 0:11:16 | |
some salmon, even some smoked salmon would be great. | 0:11:16 | 0:11:19 | |
Smoked salmon with the soup would be lovely. | 0:11:19 | 0:11:21 | |
Mmm, that tastes nice. | 0:11:21 | 0:11:22 | |
Great dish for yesterday, for Good Friday. | 0:11:22 | 0:11:24 | |
And, Martin, it's going no further, so you're getting none! | 0:11:24 | 0:11:27 | |
Great dish, but Martin Blunos's shirt was so loud, | 0:11:31 | 0:11:34 | |
I could hardly hear Marcus! | 0:11:34 | 0:11:36 | |
Coming up, James serves up a perfectly poached egg | 0:11:36 | 0:11:39 | |
with asparagus and hollandaise for Blake Harrison, | 0:11:39 | 0:11:41 | |
but first it's over to Rick Stein, who's in Cumbria, | 0:11:41 | 0:11:43 | |
taking a look at a herd of animals that are far from boar-ing. | 0:11:43 | 0:11:47 | |
I'll get my coat. | 0:11:47 | 0:11:49 | |
I went up to the Lake District, because I was very impressed | 0:11:51 | 0:11:53 | |
by a man I met at London's Borough Market, Peter Gott. | 0:11:53 | 0:11:57 | |
He brings all his produce down from here and believes in rearing | 0:11:57 | 0:12:00 | |
his pork and wild boar on a scale which some people would | 0:12:00 | 0:12:04 | |
regard as too old-fashioned for modern farming. | 0:12:04 | 0:12:07 | |
It might seem odd to be enthusiastic about Peter's pigs when at the time | 0:12:07 | 0:12:12 | |
there was so much distress around here from foot-and-mouth disease. | 0:12:12 | 0:12:16 | |
It's hard to understand why upland areas of great beauty, | 0:12:16 | 0:12:20 | |
like the Lake District, Northumberland, Dartmoor | 0:12:20 | 0:12:23 | |
and Exmoor, all suffered so terribly during the crisis. | 0:12:23 | 0:12:27 | |
But I'm pleased to say Peter Gott's herd of wild boar were lucky. | 0:12:27 | 0:12:30 | |
He has two types here, the friendly French-German crosses - | 0:12:30 | 0:12:34 | |
if you can call any wild boar friendly - | 0:12:34 | 0:12:37 | |
and lurking in the pines with their glinty eyes no doubt fixed on us | 0:12:37 | 0:12:41 | |
are the Russian variety, who want no truck with a television crew! | 0:12:41 | 0:12:46 | |
Hey, stop it! | 0:12:46 | 0:12:48 | |
He's a big boar. Come on, Aubrey! | 0:12:48 | 0:12:50 | |
Are you falling out? | 0:12:50 | 0:12:52 | |
When they fight, they get the necks and they score each other here. | 0:12:52 | 0:12:55 | |
This is the armour of protection, to stop each other being gashed. | 0:12:55 | 0:12:59 | |
And they literally lock necks together, and that's the massive... | 0:12:59 | 0:13:03 | |
Give up! That's... | 0:13:03 | 0:13:05 | |
He doesn't like being interfered with any of his breakfast. | 0:13:05 | 0:13:08 | |
That's the massive shoulder pads, and that is like an armour plating. | 0:13:08 | 0:13:13 | |
And that's how they fight. | 0:13:13 | 0:13:14 | |
And if I let the other Russian out, they'd fight to the death. | 0:13:14 | 0:13:17 | |
-To the death? -Absolutely. | 0:13:17 | 0:13:18 | |
You respect that they are a powerful animal, | 0:13:18 | 0:13:21 | |
but I'm a supplier of food and they also respect me, | 0:13:21 | 0:13:24 | |
so within reason, it's a two-way thing. | 0:13:24 | 0:13:27 | |
It's my duty to do my best with these animals. | 0:13:27 | 0:13:29 | |
I don't want to double the size of my herd, | 0:13:29 | 0:13:32 | |
so when I manufacture food out of them, | 0:13:32 | 0:13:34 | |
I want to make sure that I'm getting top price, as much as possible, | 0:13:34 | 0:13:37 | |
for the best-quality product. | 0:13:37 | 0:13:39 | |
The animals have the best life and I turn it into the best-quality | 0:13:39 | 0:13:43 | |
product, and so, I keep less animals, as it were, | 0:13:43 | 0:13:46 | |
you know, I mean, 70 to 80, that's my maximum, | 0:13:46 | 0:13:49 | |
with about 12 sows here, I don't want an intensified operation. | 0:13:49 | 0:13:53 | |
That sounds like work to me! | 0:13:53 | 0:13:55 | |
Well, this is some of Peter Gott's wild boar, and as you can see, | 0:13:55 | 0:13:58 | |
it's much darker meat than ordinary pork, | 0:13:58 | 0:14:00 | |
and suits this Chinese stew I'm going to do very well, | 0:14:00 | 0:14:04 | |
because it's highly aromatic, | 0:14:04 | 0:14:06 | |
flavoured with star anise and dried tangerine peel, of all things! | 0:14:06 | 0:14:10 | |
And the idea for this stew comes from Kenneth Lo, | 0:14:10 | 0:14:13 | |
who I think was the first to really popularise Chinese cooking | 0:14:13 | 0:14:16 | |
in this country. | 0:14:16 | 0:14:17 | |
One of the things he said, which I find really interesting, | 0:14:17 | 0:14:20 | |
and actually something I've picked up on, | 0:14:20 | 0:14:23 | |
is that a lot of Western stews would be immeasurably improved | 0:14:23 | 0:14:27 | |
by the addition of soy sauce, | 0:14:27 | 0:14:29 | |
and sometimes I just slip in a tablespoon or so of soy sauce, just | 0:14:29 | 0:14:34 | |
to bring the flavour, and you never notice it's there and it does work. | 0:14:34 | 0:14:37 | |
Wild boar meat is stronger and more gamey than pork, | 0:14:37 | 0:14:41 | |
and perfect in this dish, with so many assertive flavours. | 0:14:41 | 0:14:44 | |
It's quite interesting, | 0:14:44 | 0:14:46 | |
because the only time I've ever had this | 0:14:46 | 0:14:47 | |
in a Chinese restaurant was in Soho, | 0:14:47 | 0:14:49 | |
and I went into this restaurant with a bunch of chefs and we were | 0:14:49 | 0:14:53 | |
offered the normal stir-fry, which you get everywhere, you know, | 0:14:53 | 0:14:56 | |
79 different ways of stir-fry, and we just said, | 0:14:56 | 0:14:59 | |
"No, we don't want a stir-fry, we want what YOU eat." | 0:14:59 | 0:15:02 | |
And they came out with this stew and it was just sensational. | 0:15:02 | 0:15:06 | |
And I have to say, why can't you get it everywhere? | 0:15:06 | 0:15:09 | |
So you cut the wild boar up into chunks and sprinkle a lot of | 0:15:10 | 0:15:13 | |
soy sauce onto it. Then comes the interesting bit about this stew. | 0:15:13 | 0:15:18 | |
Having marinated the meat in the soy sauce for | 0:15:18 | 0:15:21 | |
a bit, you now deep-fry it in ordinary sunflower oil. | 0:15:21 | 0:15:25 | |
And the point of this is to develop the colour, | 0:15:25 | 0:15:28 | |
because it's called red cooked wild boar, and also the flavour, | 0:15:28 | 0:15:32 | |
the caramelised sugars in the meat and the soy. | 0:15:32 | 0:15:35 | |
Take the meat out with a perforated spoon. | 0:15:36 | 0:15:39 | |
There's enough for about six here, by the way. | 0:15:39 | 0:15:42 | |
Now, you pour off the oil. | 0:15:42 | 0:15:43 | |
I'm afraid you have to discard it. | 0:15:43 | 0:15:45 | |
And you return the pork back into the pan, in which you will | 0:15:45 | 0:15:49 | |
also see a deep, dark crust from the frying. Plenty of flavour there. | 0:15:49 | 0:15:53 | |
Add the juices that have come out of resting the meat and lots | 0:15:56 | 0:16:01 | |
and lots of finely sliced onions. | 0:16:01 | 0:16:03 | |
This stew is good with ordinary pork if you can't get wild boar. | 0:16:04 | 0:16:07 | |
Mix the onions in and now add a good lot of minced ginger and garlic. | 0:16:09 | 0:16:14 | |
Next, the interesting things. | 0:16:16 | 0:16:18 | |
Tangerine peel, star anise, cinnamon, | 0:16:18 | 0:16:22 | |
and a big spoonful of Sichuan pepper. Finally some sugar. | 0:16:22 | 0:16:27 | |
You usually find some in a Chinese hotpot. | 0:16:27 | 0:16:30 | |
And the soy sauce that you marinated the wild boar in. | 0:16:30 | 0:16:34 | |
Some water, just to add some extra liquid | 0:16:34 | 0:16:37 | |
and a good measure of Chinese rice wine. | 0:16:37 | 0:16:40 | |
OK, now that's everything. Now, I'm just going to stir that all around. | 0:16:40 | 0:16:45 | |
It's smelling absolutely wonderful. | 0:16:45 | 0:16:47 | |
I think this is what is so nice about this stew, | 0:16:47 | 0:16:49 | |
it's so unusual, but I haven't ever given it to anybody that doesn't say, | 0:16:49 | 0:16:54 | |
"Wow, where does this come from?" | 0:16:54 | 0:16:56 | |
I say, "Well, it's Chinese food, actually". They say, "What?" | 0:16:56 | 0:17:00 | |
So, there we go. | 0:17:00 | 0:17:01 | |
Lid on and in the oven for about an hour and a half, I suppose. | 0:17:01 | 0:17:05 | |
Now, look at that. | 0:17:09 | 0:17:11 | |
It's amazing how much it's reduced and concentrated in just an | 0:17:12 | 0:17:16 | |
hour and a half. | 0:17:16 | 0:17:17 | |
Well, all you need to do now is just take a bowl of slightly | 0:17:20 | 0:17:22 | |
sticky Chinese steamed rice and add the arrestingly aromatic and | 0:17:22 | 0:17:28 | |
unctuous red cooked meat. | 0:17:28 | 0:17:30 | |
My abiding memory of Allendale was feeling very small. | 0:17:33 | 0:17:37 | |
What really got me was the courage and dignity, not just of the | 0:17:37 | 0:17:40 | |
farmers, but all the people who've had to deal with this mess. | 0:17:40 | 0:17:44 | |
Later I went to Langdale to meet Farmer Sharp, who keeps Herdwicks. | 0:17:44 | 0:17:48 | |
'If there was ever a symbol for the resilience of the | 0:17:48 | 0:17:53 | |
'Lake District it must be these strange-looking sheep that | 0:17:53 | 0:17:56 | |
'could well be the oldest domestic breed in the country.' | 0:17:56 | 0:17:59 | |
It's a very different sheep to the lowland sheep. | 0:17:59 | 0:18:03 | |
They didn't breed these. | 0:18:03 | 0:18:04 | |
They brought these from Norway with the Vikings. | 0:18:04 | 0:18:08 | |
So it has such history, and they are such awkward little buggers that you can't help but like them. | 0:18:08 | 0:18:15 | |
-What's special about the meat, then? -The meat is so different from lamb that you get from | 0:18:15 | 0:18:22 | |
a commercial sheep, | 0:18:22 | 0:18:25 | |
that it might be the difference between venison and chicken. | 0:18:25 | 0:18:27 | |
-It's very, very different meat. -Seriously? -Oh, yeah. | 0:18:27 | 0:18:31 | |
And even as old mutton, if you hang them and mature them | 0:18:31 | 0:18:35 | |
properly, they eat like butter with a big flavour. | 0:18:35 | 0:18:37 | |
Well, how do you like to eat Herdwick? | 0:18:37 | 0:18:40 | |
I prefer to eat something older. | 0:18:40 | 0:18:43 | |
-Yeah. -A leg of mutton, roasted in the bottom of the Aga all day, | 0:18:43 | 0:18:47 | |
with just salt and pepper, there's just nothing better. | 0:18:47 | 0:18:50 | |
I couldn't agree more. | 0:18:52 | 0:18:53 | |
Mutton is such a rarity and yet it has bags of flavour, | 0:18:53 | 0:18:57 | |
particularly if the sheep have been allowed to grow naturally on | 0:18:57 | 0:19:01 | |
the fells and munch away on wild herbs. | 0:19:01 | 0:19:03 | |
All you need is a few new potatoes and some peas. | 0:19:03 | 0:19:07 | |
And mutton of course was made for fresh mint sauce. | 0:19:09 | 0:19:12 | |
Andrew, the reason we came up here, | 0:19:13 | 0:19:16 | |
even on a day like this, was because when I met you at Borough Market | 0:19:16 | 0:19:19 | |
you were so eloquent and passionate about your Herdwick sheep. | 0:19:19 | 0:19:23 | |
Why is that? Why are you so enthusiastic about them? | 0:19:23 | 0:19:27 | |
My passion comes from a certain knowledge that they are the | 0:19:27 | 0:19:32 | |
best sheep meat that there is | 0:19:32 | 0:19:34 | |
and that I have family history which goes back and I feel the | 0:19:34 | 0:19:39 | |
history every day on these shoulders and it's like looking over my | 0:19:39 | 0:19:43 | |
shoulder every day, which was, like, at the foot-and-mouth time, | 0:19:43 | 0:19:46 | |
I felt that history greatly, as did most farmers. | 0:19:46 | 0:19:51 | |
So the history is right in the soul and the sheep are in your blood. | 0:19:51 | 0:19:54 | |
It's like fishing or whatever, it's in your blood. It gets to you. | 0:19:54 | 0:19:59 | |
You can't get rid of it. You can't eject it, you can't deny it. | 0:19:59 | 0:20:03 | |
I know why he's so proud of it. Because it tastes so good. | 0:20:03 | 0:20:07 | |
Even the spring lamb. | 0:20:07 | 0:20:09 | |
I learned this technique of butterflying a leg of lamb | 0:20:09 | 0:20:12 | |
actually in Australia, because they do a lot of barbecuing there. | 0:20:12 | 0:20:15 | |
The point, really, is to make the lamb as thin as possible | 0:20:15 | 0:20:19 | |
so that it cooks quickly on the barbecue. | 0:20:19 | 0:20:21 | |
So what I'm doing is cutting out the thighbone like that around | 0:20:21 | 0:20:25 | |
the knee, and there's the shinbone coming out as well. | 0:20:25 | 0:20:29 | |
Just cut round the back there. Left a bit on the bone, I'm afraid, | 0:20:29 | 0:20:33 | |
but can't do these things terribly precisely when you're being filmed. | 0:20:33 | 0:20:37 | |
It always goes a little bit wrong. OK. There you are. | 0:20:37 | 0:20:40 | |
Now, I'm just going to cut through the thickest part there. | 0:20:40 | 0:20:43 | |
Just flatten that out. And you can see why it's called a butterfly. | 0:20:43 | 0:20:47 | |
And finally, just give it a good old bashing with your fist just | 0:20:47 | 0:20:50 | |
to flatten it all uniformly. | 0:20:50 | 0:20:52 | |
As you can see, it's all about an inch thick and that will | 0:20:52 | 0:20:55 | |
cook really quickly on the barbecue. | 0:20:55 | 0:20:58 | |
So first of all, to marinade the lamb, just take some lemon | 0:20:58 | 0:21:01 | |
zest and lots of red chillies, finely chopped. | 0:21:01 | 0:21:05 | |
Then add some thyme and rosemary. Good aromatic herbs for a marinade. | 0:21:05 | 0:21:09 | |
Some bay leaves, thinly sliced. Garlic. Then plenty of cracked black pepper. | 0:21:10 | 0:21:16 | |
Next the juice of about half a lemon. | 0:21:17 | 0:21:21 | |
Some extra virgin olive oil. And finally, a lot of sea salt. | 0:21:23 | 0:21:29 | |
Now, work all of that into the surface of the meat | 0:21:31 | 0:21:35 | |
so the flavours all permeate the lamb. | 0:21:35 | 0:21:37 | |
And turn it over and do the same on the other side. | 0:21:37 | 0:21:40 | |
And leave for about half an hour to an hour to marinate. | 0:21:40 | 0:21:44 | |
While that's marinating, you light your barbecue, because it's | 0:21:44 | 0:21:48 | |
important to give it about 40 minutes. | 0:21:48 | 0:21:51 | |
And then cook the lamb. | 0:21:51 | 0:21:53 | |
Now what I always do with a barbecue is to start with an | 0:21:53 | 0:21:56 | |
intense heat, just to get very good colour and flavour into the | 0:21:56 | 0:22:00 | |
surface of the lamb. | 0:22:00 | 0:22:02 | |
But the problem with barbecuing relatively fatty meat like | 0:22:02 | 0:22:06 | |
lamb is that after a while it flares up, and as is so often the | 0:22:06 | 0:22:10 | |
case, you then eat something that is incredibly flamy and acrid. | 0:22:10 | 0:22:14 | |
So what I like to do is push the coals to one side and cook | 0:22:16 | 0:22:19 | |
the lamb in a much more gentle fashion using almost indirect heat. | 0:22:19 | 0:22:24 | |
It works a treat. | 0:22:24 | 0:22:25 | |
But if you don't want to do it like that you can always think | 0:22:26 | 0:22:30 | |
about putting the lamb in the oven to finish off. | 0:22:30 | 0:22:32 | |
The idea, anyway, is to produce a lovely, brown, smoky-flavoured crust. | 0:22:32 | 0:22:37 | |
So I like to cut this rather thicker than you would for roast lamb | 0:22:41 | 0:22:44 | |
cos it's sort of grilled. | 0:22:44 | 0:22:46 | |
And as you can see we've got two different muscles here, | 0:22:46 | 0:22:49 | |
so I like to give everybody a few slices of each. | 0:22:49 | 0:22:52 | |
And then you can enjoy the contrast. | 0:22:52 | 0:22:56 | |
But I just do think it's a fantastic way of cooking lamb. | 0:22:56 | 0:23:00 | |
And in fact it's such a popular dish with me I have to sort of limit the number of times I cook it | 0:23:00 | 0:23:06 | |
because I think I'd have it three times a week given the opportunity. | 0:23:06 | 0:23:10 | |
So the whole trick here is to keep it simple. | 0:23:10 | 0:23:15 | |
Let the flavour of the lamb to the business. | 0:23:15 | 0:23:17 | |
Along with some lightly salted chips | 0:23:17 | 0:23:20 | |
and a thinly sliced beef tomato salad with onion and basil. Perfect. | 0:23:20 | 0:23:27 | |
Now, in today's masterclass I'm answering a request that I've had, | 0:23:31 | 0:23:34 | |
quite a few viewers have been phoning in, writing in about. | 0:23:34 | 0:23:37 | |
Richard Burton, Jane Manning and Amanda Hyslop, | 0:23:37 | 0:23:40 | |
one of many others that want to know how to make the perfect poached egg. | 0:23:40 | 0:23:44 | |
Really simple. You need a pan of boiling water | 0:23:44 | 0:23:46 | |
salted with a touch of vinegar in it. | 0:23:46 | 0:23:49 | |
Now, I'm using a little bit of white wine vinegar. | 0:23:49 | 0:23:51 | |
You wouldn't use balsamic for this, otherwise it's going to | 0:23:51 | 0:23:54 | |
change the colour of the water. The eggs are really important. Fresh eggs. As fresh as possible. | 0:23:54 | 0:23:57 | |
You know when the egg's not fresh if you crack it in | 0:23:57 | 0:24:00 | |
a pan, when you're pan frying the eggs, fried eggs, and the white separates, | 0:24:00 | 0:24:04 | |
cos the egg white, eggshells are porous, and they absorb the | 0:24:04 | 0:24:08 | |
air around them, and it causes the whites to degrade, the older it gets. | 0:24:08 | 0:24:13 | |
So the actual whites should actually separate into two parts and | 0:24:13 | 0:24:15 | |
in that bowl I can see you've got a central part of the white | 0:24:15 | 0:24:18 | |
and then the outer part. | 0:24:18 | 0:24:19 | |
So what I do, ice-cold water ready, make a little whirlpool, | 0:24:19 | 0:24:24 | |
and then pop it into a bowl first, it's easier to handle, | 0:24:24 | 0:24:27 | |
just drop the egg into the centre. | 0:24:27 | 0:24:31 | |
Keep it boiling, keep that cooking now for about | 0:24:31 | 0:24:34 | |
no more than about two minutes. A minute max, really. | 0:24:34 | 0:24:38 | |
Then we bring that to the boil and then we can gently turn that down, | 0:24:38 | 0:24:40 | |
and the ice-cold water for this is really important because what | 0:24:40 | 0:24:43 | |
we want to do is stop the cooking, particularly if you've | 0:24:43 | 0:24:46 | |
got a dinner party, and you could do this dish for a dinner party. | 0:24:46 | 0:24:49 | |
I'm going to be doing asparagus with hollandaise, | 0:24:49 | 0:24:51 | |
really simple little dish. You can have all these eggs prepared in | 0:24:51 | 0:24:54 | |
advance and in ice-cold water. | 0:24:54 | 0:24:57 | |
So what do you do, James, if you need two or three eggs? | 0:24:57 | 0:25:00 | |
-Do you do them one by one? -I do them one by one. | 0:25:00 | 0:25:03 | |
-So you stirred in... -You've got time, though, Chef. | 0:25:03 | 0:25:06 | |
You break the eggs when you stir after? | 0:25:06 | 0:25:09 | |
-Look, if you've got time to marinade your chicken, I've got time... -Yes. | 0:25:09 | 0:25:12 | |
-..to do these eggs. -OK. | 0:25:12 | 0:25:14 | |
Fresh English asparagus, of course, bang in season, | 0:25:14 | 0:25:17 | |
or start of the season. | 0:25:17 | 0:25:18 | |
Just a little bit of salted boiling water. | 0:25:18 | 0:25:20 | |
Take that out and we're going to char-grill it. | 0:25:20 | 0:25:22 | |
And then all we do with the egg... | 0:25:22 | 0:25:24 | |
is then lift this out... | 0:25:24 | 0:25:26 | |
drop it into ice-cold water | 0:25:26 | 0:25:27 | |
and it sets the egg whites, stops it from cooking. | 0:25:27 | 0:25:30 | |
Turn the heat back up again and repeat the process like that. | 0:25:30 | 0:25:32 | |
And we can then basically lift this out of here. | 0:25:32 | 0:25:34 | |
Keep these in the fridge as they are. | 0:25:34 | 0:25:36 | |
And then, just before I'm going to serve it to you, we're going to | 0:25:36 | 0:25:38 | |
lift the egg out, trim off the outer part and then drop it into there. | 0:25:38 | 0:25:41 | |
You can cook it in clingfilm if you want, | 0:25:41 | 0:25:43 | |
drop the egg into clingfilm, tie it up and pop it in there. | 0:25:43 | 0:25:46 | |
Takes a little bit longer but this is a much quicker... | 0:25:46 | 0:25:48 | |
and simpler way of doing it. So, you just repeat the process. | 0:25:48 | 0:25:51 | |
You look as if it's the first time you've seen a... | 0:25:51 | 0:25:53 | |
I've never poached an egg in my life | 0:25:53 | 0:25:55 | |
so I'm really genuinely taking this in. | 0:25:55 | 0:25:57 | |
I'm not surprised, because your career to date has been, I mean, a | 0:25:57 | 0:26:00 | |
bit of a whirlwind, really, because you started very, very young. | 0:26:00 | 0:26:03 | |
-You went to drama college. -Yes, yes. | 0:26:03 | 0:26:05 | |
I did, like... I started off... I've never really known | 0:26:05 | 0:26:08 | |
anything other than wanting to be an actor, really. | 0:26:08 | 0:26:11 | |
So I was just kind of... I went to Saturday schools | 0:26:11 | 0:26:13 | |
and all that kind of stuff that my mum took me to... | 0:26:13 | 0:26:16 | |
Is this the same school as, like, Leona Lewis and...? | 0:26:16 | 0:26:18 | |
That was when I was about 14, | 0:26:18 | 0:26:20 | |
I went to the Brit School and there was, like, Leona Lewis and Katie Melua | 0:26:20 | 0:26:23 | |
and Adele and all that lot were there. | 0:26:23 | 0:26:25 | |
You know, just chilling out together. But, yes, yes. | 0:26:25 | 0:26:27 | |
It was ten years old you first got spotted for your first | 0:26:27 | 0:26:30 | |
West End debut. Ten years old? | 0:26:30 | 0:26:32 | |
In a way... I was in "Oliver!" at the Palladium. I had my tenth birthday. | 0:26:32 | 0:26:36 | |
I think I remember getting a bunch of Power Ranger toys and then | 0:26:36 | 0:26:39 | |
going off and doing a West End show, as you do! | 0:26:39 | 0:26:42 | |
But, I mean, I was only just, like, the chorus and stuff like that, | 0:26:42 | 0:26:45 | |
but I remember just loving it because, you know, you're ten | 0:26:45 | 0:26:47 | |
years old, you're on stage and you've got really no fear, | 0:26:47 | 0:26:50 | |
whereas when I do the play that I'm going to do at Trafalgar Studios, | 0:26:50 | 0:26:54 | |
I think I'm going to be kind of too aware of how scary it is all | 0:26:54 | 0:26:57 | |
going to be. | 0:26:57 | 0:26:58 | |
Is that, of course, the play that you are in at the moment that you | 0:26:58 | 0:27:01 | |
-mentioned, because you're lead role in that one? -Yeah, yeah. | 0:27:01 | 0:27:04 | |
-You can hide at the back but now you can't. -That's it, yeah. | 0:27:04 | 0:27:07 | |
If you get a step or two wrong when you're in the chorus, | 0:27:07 | 0:27:09 | |
hopefully no-one notices, but with this, and the Trafalgar Studios | 0:27:09 | 0:27:13 | |
is a very kind of, like... | 0:27:13 | 0:27:14 | |
intimate space as well so, I mean, the audience is right on top of you | 0:27:14 | 0:27:18 | |
so you've got to be really on your game and know what you're doing. | 0:27:18 | 0:27:22 | |
Any small mistakes would be noticed, I think. | 0:27:22 | 0:27:25 | |
As opposed to what we have all known you for, Inbetweeners. | 0:27:25 | 0:27:28 | |
Yes. | 0:27:28 | 0:27:30 | |
What an incredible success. | 0:27:30 | 0:27:32 | |
-It's done really well. -It's done really well, like he said! | 0:27:32 | 0:27:35 | |
I mean, to be honest, it's the writing. | 0:27:35 | 0:27:38 | |
You know, Iain Morris and Damon Beesley, who write the show, | 0:27:38 | 0:27:40 | |
they are just brilliant. | 0:27:40 | 0:27:42 | |
They're incredibly funny people but also a lot of, you know, the... | 0:27:42 | 0:27:46 | |
awful stuff that happens to the characters, you see the four lads, | 0:27:46 | 0:27:49 | |
genuinely happened to one of them or their mates, like, you know... | 0:27:49 | 0:27:53 | |
basically, like being... a girl propositioning you and then | 0:27:53 | 0:27:57 | |
you skidding along a kind of hallway in socks to try and impress them, | 0:27:57 | 0:28:02 | |
even though they've already propositioned you and, you know... | 0:28:02 | 0:28:04 | |
But the basis of the programme first was a television show. | 0:28:04 | 0:28:08 | |
Still is, of course. | 0:28:08 | 0:28:09 | |
Three series you've done. | 0:28:09 | 0:28:10 | |
-Yes, and then the film. -And then the film. | 0:28:10 | 0:28:13 | |
You can't have realised when you did the start of it that it was | 0:28:13 | 0:28:16 | |
going to go on to be what it is, but I still think, you mentioned the | 0:28:16 | 0:28:20 | |
writing, but the casting was... | 0:28:20 | 0:28:23 | |
the four of you guys seem to just gel. | 0:28:23 | 0:28:25 | |
Well, I mean, the thing is again from the writers and producers, | 0:28:25 | 0:28:29 | |
the kind of atmosphere on set is really kind of... | 0:28:29 | 0:28:32 | |
basically, everyone regresses. | 0:28:32 | 0:28:34 | |
So we are all in kind of, like, our mid-20s and we all regress | 0:28:34 | 0:28:37 | |
to how we were when we were about 16, 17 because the writers | 0:28:37 | 0:28:40 | |
are so immature and kind of really | 0:28:40 | 0:28:42 | |
big practical jokers. They're the ones that are supposed... | 0:28:42 | 0:28:44 | |
they are also the exec producers and they are supposed to be keeping | 0:28:44 | 0:28:47 | |
us in line when really they are the ones that will dare someone to | 0:28:47 | 0:28:50 | |
eat a bag of Haribo sweets in two minutes, | 0:28:50 | 0:28:52 | |
just before they go and do a scene, and there is someone having | 0:28:52 | 0:28:55 | |
a massive sugar crash just before their single and stuff like that. | 0:28:55 | 0:28:58 | |
You know, they're the ones keeping us in line. | 0:28:58 | 0:29:01 | |
That must have been part of the chemistry of | 0:29:01 | 0:29:03 | |
the filming side of it. | 0:29:03 | 0:29:05 | |
It's actually easier to act if everybody's acting like that. | 0:29:05 | 0:29:07 | |
Absolutely. And, you know, as I say, because even off-camera, | 0:29:07 | 0:29:10 | |
we're still taking the mick out of each other | 0:29:10 | 0:29:12 | |
and trying to wind each other up and stuff | 0:29:12 | 0:29:15 | |
and it really helps when you're on set because also the dialogue is | 0:29:15 | 0:29:17 | |
written to be spoken so quickly that you kind of have to be really on it. | 0:29:17 | 0:29:22 | |
You can't shut your brain off and then go into it, because you have | 0:29:22 | 0:29:24 | |
to be really on each other's cues and there is a real rhythm | 0:29:24 | 0:29:27 | |
to the way the dialogue is written so, yes, you have to be really on it. | 0:29:27 | 0:29:30 | |
The other thing, as well, is that, you know, | 0:29:30 | 0:29:32 | |
it is like being back at school when you're on set because if you | 0:29:32 | 0:29:35 | |
come in wearing the wrong trainers or, like, | 0:29:35 | 0:29:38 | |
there is something slightly different about what you're | 0:29:38 | 0:29:40 | |
wearing or something like that, that's you for the day. | 0:29:40 | 0:29:43 | |
You're the guy with the Velcro trainers or you're the guy | 0:29:43 | 0:29:45 | |
with this or you're the guy with that. | 0:29:45 | 0:29:46 | |
You have to be really on your guard, otherwise you're going to get | 0:29:46 | 0:29:49 | |
the mick taken out of you for the whole day. | 0:29:49 | 0:29:52 | |
That's how it feels when I come onto Saturday Kitchen. | 0:29:52 | 0:29:54 | |
It's nothing like what I do to you. It's nothing like what I do. | 0:29:54 | 0:29:57 | |
I wouldn't dare turn a pan up at all. | 0:29:57 | 0:30:00 | |
Anyway, right. We're just going to show you this quickly. | 0:30:00 | 0:30:02 | |
I've got my hollandaise here. Now, it's quite thick. | 0:30:02 | 0:30:05 | |
If you add the butter to this... All I've got in here | 0:30:05 | 0:30:07 | |
is two egg yolks, a little bit of vinegar, a tiny bit of lemon juice. | 0:30:07 | 0:30:09 | |
The butter makes it slightly thick | 0:30:09 | 0:30:11 | |
so what you do is just slacken it down with a touch of water | 0:30:11 | 0:30:14 | |
and it basically brings it back again. | 0:30:14 | 0:30:16 | |
This is just a classic little hollandaise. | 0:30:16 | 0:30:19 | |
I've got my asparagus char-grilling. | 0:30:19 | 0:30:20 | |
The eggs are not far off, so if you've got a dinner party like this, | 0:30:20 | 0:30:23 | |
what you can do now is then grab your eggs... | 0:30:23 | 0:30:26 | |
Out of the bowl. | 0:30:28 | 0:30:29 | |
These sit in the fridge as they are. | 0:30:29 | 0:30:31 | |
Ice-cold water as they are. | 0:30:31 | 0:30:32 | |
And you just drop the eggs back in the water. | 0:30:32 | 0:30:35 | |
And you can see, it just sets. | 0:30:35 | 0:30:37 | |
You can just peel off... the excess bit of white. | 0:30:37 | 0:30:40 | |
You can just drop the eggs in there and they can sit off the heat | 0:30:40 | 0:30:43 | |
like that. Turn them off for a couple of minutes while I get ready | 0:30:43 | 0:30:46 | |
with everything else. | 0:30:46 | 0:30:47 | |
-You said, very different role to what you are playing now. -Yes. | 0:30:47 | 0:30:50 | |
Keith is like a recovering alcoholic and he invites his foster parents | 0:30:50 | 0:30:54 | |
over to ask them for forgiveness for all the | 0:30:54 | 0:30:57 | |
things he's done, but the thing is that | 0:30:57 | 0:30:59 | |
he still kind of blames them for the person he has become. | 0:30:59 | 0:31:02 | |
He's done a lot of physical and sexually abusive things to | 0:31:02 | 0:31:05 | |
people in the past, and the people that have kind of suffered | 0:31:05 | 0:31:07 | |
from that are Alan and Judith, his foster parents, and, yes, | 0:31:07 | 0:31:11 | |
he actually still blames them, thinks that they had something to | 0:31:11 | 0:31:14 | |
gain from having someone like him in the house for certain reasons. | 0:31:14 | 0:31:18 | |
So it's going to be interesting when an audience sees it whether | 0:31:18 | 0:31:21 | |
they blame Keith or blame the parents for what's happened to him. | 0:31:21 | 0:31:25 | |
Do you think it's also quite difficult...? | 0:31:25 | 0:31:27 | |
I'm assuming it's also quite difficult when you play | 0:31:27 | 0:31:30 | |
something like what you've been playing, | 0:31:30 | 0:31:32 | |
a huge role like you in The Inbetweeners | 0:31:32 | 0:31:35 | |
and people know you from that, to then try and do something serious, | 0:31:35 | 0:31:39 | |
-or is it... -Oh... -..you almost want to jump out of that and not be so | 0:31:39 | 0:31:42 | |
stereo...cast...? | 0:31:42 | 0:31:43 | |
The thing is that role in The Inbetweeners | 0:31:43 | 0:31:45 | |
is done very well for me and stuff but there is no point in me | 0:31:45 | 0:31:48 | |
playing another dumb Londoner or anything like that, because | 0:31:48 | 0:31:51 | |
I've done it and it's done well, so you want to kind of pursue | 0:31:51 | 0:31:55 | |
other things, but I've been kind of lucky enough to play other roles. | 0:31:55 | 0:31:58 | |
I did a TV series that was over here and in America called | 0:31:58 | 0:32:03 | |
The Increasingly Poor Decisions Of Todd Margaret where I was | 0:32:03 | 0:32:06 | |
playing, like, kind of an evil genius, basically, and in the | 0:32:06 | 0:32:09 | |
second series it turns out he's kind of like the posh lord of a manor. | 0:32:09 | 0:32:12 | |
You know, we had some great people in that like | 0:32:12 | 0:32:14 | |
the Arrested Development cast like Will Arnett and David Cross | 0:32:14 | 0:32:17 | |
and we had John Hamm from Mad Men in the second series and stuff | 0:32:17 | 0:32:20 | |
and he was basically playing my butler. | 0:32:20 | 0:32:22 | |
You know, that was fun to kind of be very posh and bossing | 0:32:22 | 0:32:25 | |
around Don Draper from Mad Men. | 0:32:25 | 0:32:26 | |
Sounds good to me. | 0:32:26 | 0:32:28 | |
Little bit of salt on here. | 0:32:28 | 0:32:29 | |
Just over the top and then when you go to the table | 0:32:29 | 0:32:32 | |
you can serve it and every single one of your egg yolks | 0:32:32 | 0:32:36 | |
will be like that. | 0:32:36 | 0:32:37 | |
That's lovely. | 0:32:37 | 0:32:39 | |
Just remind us, when is the play on again? | 0:32:39 | 0:32:41 | |
The 1st of May to the 26th of May at Trafalgar Studios. | 0:32:41 | 0:32:44 | |
Dive into the new-season English asparagus with | 0:32:44 | 0:32:47 | |
a little masterclass on how to poach an egg, and these | 0:32:47 | 0:32:49 | |
eggs will actually hold really nicely. | 0:32:49 | 0:32:51 | |
You see, they are all exactly the same. | 0:32:51 | 0:32:53 | |
If you just basically do this, you can cut every single one | 0:32:53 | 0:32:56 | |
-and they all stay... -Little bit messy. | 0:32:56 | 0:32:58 | |
Just dribbling down my chin - so excited to eat it. | 0:32:58 | 0:33:00 | |
There you go. So, Jane and Amanda, I hope you're happy with that. | 0:33:00 | 0:33:04 | |
Some great egg-poaching tips there. | 0:33:07 | 0:33:09 | |
I hope you're all taking note. | 0:33:09 | 0:33:10 | |
Now, today we're taking a look back at some of the tastiest | 0:33:10 | 0:33:13 | |
recipes from the Saturday Kitchen archives and there are still | 0:33:13 | 0:33:16 | |
loads of inspiring dishes to come. | 0:33:16 | 0:33:18 | |
Up next, it's Rachel Allen with a delicious chicken casserole and | 0:33:18 | 0:33:22 | |
she quite rightly decides to rope in James to do most of the work. | 0:33:22 | 0:33:26 | |
-It's Rachel Allen. -Hi, James. | 0:33:26 | 0:33:28 | |
So what are you cooking? | 0:33:28 | 0:33:30 | |
I'm going to make a chicken pilaf. | 0:33:30 | 0:33:31 | |
Chicken pilaf. | 0:33:31 | 0:33:33 | |
Classic, simple, gorgeous... | 0:33:33 | 0:33:34 | |
chicken, cooked in the casserole pot | 0:33:34 | 0:33:36 | |
with white wine and stock, herbs, carrot, onion and some peppercorns. | 0:33:36 | 0:33:40 | |
Yes. | 0:33:40 | 0:33:42 | |
So perfect for Nigel to start off this morning. | 0:33:42 | 0:33:45 | |
-Yes, sorry, Nigel. -So we have got the chicken. | 0:33:45 | 0:33:48 | |
Let's carry on first of all. | 0:33:48 | 0:33:50 | |
So, the whole chicken. | 0:33:50 | 0:33:52 | |
Into a casserole pot or, you know, a large, heavy saucepan. | 0:33:52 | 0:33:57 | |
So, this is what - a two-and-a-half- kilo chicken, something like that? | 0:33:57 | 0:33:59 | |
Yes, this is about...exactly, two-and-a-half kilos, five pounds. | 0:33:59 | 0:34:03 | |
Add in some white wine, | 0:34:03 | 0:34:04 | |
a glass or two of white wine and some chicken stock. | 0:34:04 | 0:34:07 | |
This is very simple. | 0:34:07 | 0:34:08 | |
Fantastic, actually, if you have a large enough saucepan, | 0:34:08 | 0:34:11 | |
put a couple of chickens in and make enough... | 0:34:11 | 0:34:14 | |
-You know what, it makes a little bit of chicken go a long way. -Yes. | 0:34:14 | 0:34:17 | |
Break a little bit of carrot in for some flavour. | 0:34:17 | 0:34:20 | |
This is like a free-range, organic one? | 0:34:20 | 0:34:22 | |
Get as good a chicken as you can, obviously, because | 0:34:22 | 0:34:24 | |
that's going to be...you know, the flavour is going to come through. | 0:34:24 | 0:34:27 | |
A couple of sprigs of thyme. | 0:34:27 | 0:34:28 | |
And some black peppercorns and thank you, you're chopping up the onion. | 0:34:28 | 0:34:32 | |
So bring this up to the boil and we'll put it into an oven. | 0:34:32 | 0:34:34 | |
Not a hot oven, just an oven at about, say, you know, 325, 350. | 0:34:34 | 0:34:37 | |
-160. And... -How long does that go in there for? | 0:34:37 | 0:34:40 | |
Allow that to cook... it needs a couple of hours. | 0:34:40 | 0:34:42 | |
-OK. -You want it to be really nicely cooked. | 0:34:42 | 0:34:45 | |
As you can see, the leg should feel incredibly loose. | 0:34:45 | 0:34:48 | |
It should feel like if you give it a tug, it will come out. | 0:34:48 | 0:34:50 | |
-You want me to take it out, do you? -Yes, thank you. | 0:34:50 | 0:34:52 | |
OK. I knew I would have to do something. | 0:34:52 | 0:34:55 | |
-So take this out... -Take the chicken out. | 0:34:55 | 0:34:57 | |
All the juices we're going to use for the sauce, so you need to | 0:34:57 | 0:34:59 | |
pull the chicken out and then I can take the meat off the bones. | 0:34:59 | 0:35:02 | |
And we need to strain the juices because we're finished with the | 0:35:02 | 0:35:05 | |
-carrots and the herbs. -You want me to strain the juices as well, | 0:35:05 | 0:35:07 | |
-then, yeah? -Yes, please. | 0:35:07 | 0:35:09 | |
-OK. -Actually, shall I just stand here and tell you what to do? | 0:35:09 | 0:35:11 | |
-Thank you. -You usually boss me round all over the place but there you go. | 0:35:11 | 0:35:14 | |
-You like it. -Drain off the fat. | 0:35:14 | 0:35:16 | |
Now, tell us about America. | 0:35:16 | 0:35:17 | |
-That's exciting, isn't it? -Yes, it was great. | 0:35:17 | 0:35:20 | |
I went over with Tourism Ireland. | 0:35:20 | 0:35:23 | |
It was just coming up to Patrick's Day so the Americans wanted | 0:35:23 | 0:35:26 | |
to see what food is like in Ireland, what really goes on... | 0:35:26 | 0:35:30 | |
food-wise. | 0:35:30 | 0:35:31 | |
So I was over there trying to show them how good it actually is | 0:35:31 | 0:35:35 | |
and our wonderful produce and, yes, I did a few things on the... | 0:35:35 | 0:35:40 | |
I was on The Today Show and the Martha Stewart show and a few... | 0:35:40 | 0:35:43 | |
Tremendous numbers of people watch these programmes, don't they? | 0:35:43 | 0:35:47 | |
98 million, apparently, watch The Today Show on NBC. | 0:35:47 | 0:35:49 | |
-Really? -Yes, it was great. | 0:35:49 | 0:35:51 | |
It was busy, it was fantastic. | 0:35:51 | 0:35:52 | |
-I didn't get to see one shop in New York. -Not one? -Not one. | 0:35:52 | 0:35:56 | |
I think my husband had organised it that way, actually, but | 0:35:56 | 0:35:58 | |
anyway, so I'm just going to take the meat off the bones. | 0:35:58 | 0:36:01 | |
You continue on with the whole chicken and... | 0:36:01 | 0:36:04 | |
of course, the brown meat is so good. | 0:36:04 | 0:36:07 | |
This lovely meat from the legs. Thank you, James. | 0:36:07 | 0:36:10 | |
Meanwhile you are making the whole thing. | 0:36:10 | 0:36:12 | |
Meanwhile, I'm doing everything else, but go on. | 0:36:12 | 0:36:15 | |
-So, you need to then degrease the... -I've degreased it already. | 0:36:15 | 0:36:17 | |
Perfect. | 0:36:17 | 0:36:19 | |
Sauce is going in, so what I can do now is bring it up to the | 0:36:19 | 0:36:22 | |
boil, and you need to boil it down. | 0:36:22 | 0:36:25 | |
Ideally, give it about five minutes to reduce a little bit. | 0:36:25 | 0:36:28 | |
You want me to make a sauce with that, don't you? | 0:36:28 | 0:36:30 | |
Yes, a little bit of roux would be great. | 0:36:30 | 0:36:31 | |
Equal quantities of butter and flour, a couple of ounces of each. | 0:36:31 | 0:36:34 | |
-I'll do that. -And I can add the cream into the juices... | 0:36:34 | 0:36:38 | |
Just a little bit of cream for one chicken. | 0:36:38 | 0:36:41 | |
So really, one chicken like this would serve about... | 0:36:41 | 0:36:45 | |
eight people, actually with chicken pilaf it is six to eight people. | 0:36:45 | 0:36:47 | |
Eight? Where are you from? | 0:36:47 | 0:36:49 | |
-A bit of a pig. -You can tell you've got kids. | 0:36:49 | 0:36:51 | |
RACHEL LAUGHS | 0:36:51 | 0:36:52 | |
Rachel, it's quite nice made the day before, as well, you know. | 0:36:54 | 0:36:56 | |
Left in the fridge, lovely chicken stock out of it and... | 0:36:56 | 0:36:59 | |
Yes. Yes, really, really good. | 0:36:59 | 0:37:01 | |
Exactly. And just reheat it really gently and nicely. | 0:37:01 | 0:37:04 | |
-It's a bit of a classic, isn't it? -Yes, it is, it is. | 0:37:04 | 0:37:07 | |
-You are serving with pilaf, right? -Yes, pilaf rice. | 0:37:07 | 0:37:10 | |
And pilaf rice is just made from cooking a small onion, | 0:37:10 | 0:37:13 | |
chopping it finally and cooking it in | 0:37:13 | 0:37:16 | |
a little bit of butter until it is really soft and then adding | 0:37:16 | 0:37:19 | |
in the basmati rice, | 0:37:19 | 0:37:21 | |
stir it around in the heat for a couple of minutes and then | 0:37:21 | 0:37:23 | |
add in chicken stock and...so... chicken stock comes | 0:37:23 | 0:37:26 | |
up to the boil, gets covered, | 0:37:26 | 0:37:29 | |
goes into the oven or on top of the hob. | 0:37:29 | 0:37:31 | |
-Cooks for ten minutes. -Yeah. | 0:37:31 | 0:37:32 | |
And the rice soaks up all the chicken stock | 0:37:32 | 0:37:34 | |
so you've got incredibly tasty, flavoursome rice. | 0:37:34 | 0:37:37 | |
-Yes. -So there's the chicken. | 0:37:37 | 0:37:39 | |
That's done. Wash my hands. | 0:37:39 | 0:37:41 | |
The juices and cream are coming up to the boil and... | 0:37:41 | 0:37:43 | |
-The roux is happening. -Your roux is happening. -Yes, OK. | 0:37:43 | 0:37:46 | |
-So we've got... -That's a good flavour. | 0:37:46 | 0:37:51 | |
Sometimes I add a tiny pinch... | 0:37:51 | 0:37:54 | |
squeeze of lemon juice into this as well. | 0:37:54 | 0:37:56 | |
Fantastic. | 0:37:56 | 0:37:57 | |
I love it, how you sit there all casual and relaxed while, | 0:37:57 | 0:38:00 | |
you know, a dressing needs to be made. | 0:38:00 | 0:38:02 | |
-So for the dressing... -LAUGHTER | 0:38:04 | 0:38:08 | |
I've got to mix together a bit of olive oil, | 0:38:08 | 0:38:11 | |
olive oil here and a little bit of white wine vinegar, and then | 0:38:11 | 0:38:14 | |
what's so good with this chicken dish is a little bit of honey, | 0:38:14 | 0:38:18 | |
-grainy mustard and garlic. -So you have come back from the States, | 0:38:18 | 0:38:21 | |
-you started writing a new book, is that right? -Yes, | 0:38:21 | 0:38:23 | |
I started that last autumn and... nearly, nearly finished. | 0:38:23 | 0:38:27 | |
This is to go with the... with the series that you're doing? | 0:38:28 | 0:38:31 | |
Yes, which is going to be... it's going to be quite exciting. | 0:38:31 | 0:38:34 | |
It's something quite different and a whole new look so... | 0:38:34 | 0:38:37 | |
A whole new look? You're in a bikini or something - what's that? | 0:38:37 | 0:38:40 | |
What's that all about, then? | 0:38:40 | 0:38:42 | |
No, it's just going to be...it's going to be really quite different | 0:38:42 | 0:38:45 | |
and, you know, really out and about quite a lot. | 0:38:45 | 0:38:48 | |
All the blokes were going to Sky+ then. | 0:38:48 | 0:38:51 | |
-So we've got the chicken. -Got the chicken. | 0:38:51 | 0:38:53 | |
Fantastic. | 0:38:53 | 0:38:55 | |
-So the chicken, then... -It's hot, that, isn't it? | 0:38:55 | 0:38:57 | |
That's why actually I didn't carry on. | 0:38:57 | 0:39:00 | |
So, the dressing is made for the salad. | 0:39:02 | 0:39:05 | |
Garlic, mustard, the honey. | 0:39:05 | 0:39:07 | |
I'll put a little bit more honey in. Olive oil, vinegar. | 0:39:07 | 0:39:09 | |
That's ready. | 0:39:09 | 0:39:11 | |
And look, for the salad, these gorgeous wild garlic leaves. | 0:39:11 | 0:39:15 | |
-Carry on. -Lovely. | 0:39:15 | 0:39:17 | |
And...the chard leaves. | 0:39:18 | 0:39:21 | |
I love wild garlic, and people... | 0:39:21 | 0:39:23 | |
you can smell it when you are driving along in these country roads | 0:39:23 | 0:39:26 | |
-somewhere, but it's fantastic stuff, isn't it? -It's so good. | 0:39:26 | 0:39:29 | |
It is so good. It's great in pestos, soups, stews, salads... | 0:39:29 | 0:39:32 | |
Adam's there nodding. | 0:39:32 | 0:39:33 | |
-You use it as well, don't you? -Yes, we use it loads, actually. | 0:39:33 | 0:39:36 | |
You know, it's a short season but it's something we take as much | 0:39:36 | 0:39:38 | |
advantage of as we can. | 0:39:38 | 0:39:40 | |
The dish I'm doing in a minute, | 0:39:40 | 0:39:42 | |
we actually use it at the moment, make a puree out of it | 0:39:42 | 0:39:44 | |
and folding it into a Chantilly, | 0:39:44 | 0:39:45 | |
it's fantastic - really gives a wonderful aroma. | 0:39:45 | 0:39:47 | |
-Oh, yum! -Can you pick your own? | 0:39:47 | 0:39:49 | |
The secret is when you see quite a lot of it when you are | 0:39:49 | 0:39:53 | |
walking along these pathways | 0:39:53 | 0:39:55 | |
but go further in, otherwise people walk their dogs. | 0:39:55 | 0:39:58 | |
It's not advisable. But it's fantastic stuff. | 0:39:58 | 0:40:00 | |
And in a couple of weeks it will have the little white flowers. | 0:40:02 | 0:40:04 | |
-Lovely-shaped leaves. -It's got beautiful white flowers on it. It is fantastic stuff. | 0:40:04 | 0:40:07 | |
-Beautiful. -And so good for you. You know, this is natural, wild food. | 0:40:07 | 0:40:11 | |
OK, so there's the salad ready to be tossed. | 0:40:11 | 0:40:16 | |
-That's coming to the boil. -Great. | 0:40:16 | 0:40:18 | |
I think a bit of parsley, I'm going to put a bit of parsley in. | 0:40:18 | 0:40:20 | |
Don't worry, I'll chop parsley as well. | 0:40:20 | 0:40:22 | |
You could put... Tarragon would be great too, marjoram. Really, | 0:40:22 | 0:40:25 | |
normally, this is quite simple and without any major flavouring. | 0:40:25 | 0:40:30 | |
-Fantastic. -The sauce is quite classic, James, isn't it, like a veloute almost? | 0:40:30 | 0:40:33 | |
-It is really. -Exactly. -Like fricassee, really. | 0:40:33 | 0:40:36 | |
-Great with wild mushrooms as well. -Yes. -Mushrooms would be... Girolles would be great in it too. | 0:40:36 | 0:40:41 | |
-OK. There's those. -OK. So that's ready to go. | 0:40:41 | 0:40:47 | |
-This salad, you're putting flowers in here as well, aren't you? -Yeah. | 0:40:47 | 0:40:50 | |
-Just for a little bit of colour, a little bit of... -Very girlie. | 0:40:50 | 0:40:53 | |
-Why not? -Very girlie. -Yeah. -Is that a bit girlie? | 0:40:53 | 0:40:59 | |
-You're not going to catch me using those. -There you go. | 0:40:59 | 0:41:03 | |
-No, it's pretty. -I've got a bowl here. -So we've got the pilaf rice here already cooked. | 0:41:03 | 0:41:10 | |
-Don't worry, I'm carrying on. -Where's my spoon? Actually I can... -Put the old wild garlic on there. | 0:41:10 | 0:41:15 | |
What amazes me, watching as a novice, how do you chefs know...? | 0:41:15 | 0:41:19 | |
If I follow a recipe, which I've done twice in my life, it takes | 0:41:19 | 0:41:23 | |
me hours to measure out the things, but you just chuck things in, | 0:41:23 | 0:41:25 | |
throw oil... | 0:41:25 | 0:41:27 | |
How do you know, how do you learn, how many ingredients to use? | 0:41:27 | 0:41:30 | |
-That's the... -You kind of get used to it. You get the feel. | 0:41:30 | 0:41:33 | |
I wouldn't know what to feed a snake. | 0:41:33 | 0:41:35 | |
LAUGHTER | 0:41:35 | 0:41:36 | |
-Thank goodness! -Well, it's just one, that's easy. -Just one. -One mouse. | 0:41:36 | 0:41:41 | |
It's different to something like baking where you do need to be more precise, where it's more of | 0:41:41 | 0:41:45 | |
a science, but with something like this you definitely just get the feel. | 0:41:45 | 0:41:48 | |
You're sloshing olive oil all over the place. It's amazing to see. | 0:41:48 | 0:41:51 | |
-A bit of the sauce as well. -Thank you. | 0:41:51 | 0:41:53 | |
It's a lovely sauce, and the rice soaks up the gorgeous sauce, doesn't it? | 0:41:53 | 0:41:56 | |
-So remind us what that dish is again. -What you've just made! | 0:41:56 | 0:41:59 | |
Yeah, remind us what I've just cooked. | 0:41:59 | 0:42:00 | |
Chicken pilaf, | 0:42:00 | 0:42:02 | |
served with pilaf rice and a really gorgeous wild garlic garden salad. | 0:42:02 | 0:42:06 | |
Done. | 0:42:06 | 0:42:07 | |
Thanks... Sorry. | 0:42:10 | 0:42:11 | |
-Right, there we go. Over here. -Sorry, Nigel. | 0:42:13 | 0:42:17 | |
-Nigel, you've got the bowl of salad. -Thank you very much. -Dive into that, girls. | 0:42:17 | 0:42:22 | |
-Dive into that. Tell us what you think. -Jump in. | 0:42:22 | 0:42:25 | |
I'll get my card. You could make that... You don't have to make it with chicken as well. | 0:42:25 | 0:42:29 | |
-If somebody's got guinea fowl, stuff like that, you could use that? -Absolutely, yeah. | 0:42:29 | 0:42:33 | |
-A bit of pheasant. Rabbit, even. -I can eat the flowers, can I? | 0:42:33 | 0:42:38 | |
Yes, absolutely. | 0:42:38 | 0:42:39 | |
LAUGHTER | 0:42:39 | 0:42:41 | |
The chicken's really moist. It stays really moist. | 0:42:41 | 0:42:43 | |
It does, doesn't it? | 0:42:43 | 0:42:45 | |
Cos you're not losing any juices... | 0:42:45 | 0:42:47 | |
And I think you're right with the lemon juice, | 0:42:47 | 0:42:49 | |
a little bit of lemon juice to cut the fat of the cream... | 0:42:49 | 0:42:51 | |
-Sometimes it can cut through it a bit. -Nigel's coming back again. | 0:42:51 | 0:42:54 | |
He got up at 6.30 this morning just to eat a bowl of wild garlic and flowers. | 0:42:54 | 0:42:57 | |
LAUGHTER | 0:42:57 | 0:42:59 | |
It's a good way to start the day. | 0:42:59 | 0:43:01 | |
The flowers are nice as well. | 0:43:01 | 0:43:02 | |
-It's nice, isn't it? -It really is. -The garlic is fantastic. | 0:43:02 | 0:43:05 | |
-And as well, if you cook with it, it's fantastic. -It's so good. | 0:43:05 | 0:43:07 | |
-I love it. Wilted leaves. -Girls, what do you reckon? -It's lovely. It's really good. | 0:43:07 | 0:43:11 | |
Doesn't even get passed down. | 0:43:11 | 0:43:12 | |
LAUGHTER | 0:43:12 | 0:43:14 | |
That's the perfect dish to cook for all the family. | 0:43:19 | 0:43:21 | |
Thanks for that, Rachel. | 0:43:21 | 0:43:22 | |
Now, time for more from cookery king Keith Floyd. | 0:43:22 | 0:43:25 | |
I love Chinese food, and Manchester and London both have | 0:43:25 | 0:43:28 | |
brilliant Chinatowns. | 0:43:28 | 0:43:29 | |
But my guide, Shirley Fong-Torres, reckons Frisco is the business. We'll see. | 0:43:29 | 0:43:33 | |
Chinatown, I don't know whether you know this or not... | 0:43:33 | 0:43:36 | |
-I know nothing about it at all. -It's like a community in itself. | 0:43:36 | 0:43:39 | |
It's like a little Hong Kong. | 0:43:39 | 0:43:41 | |
So you don't have to buy a ticket for Hong Kong, | 0:43:41 | 0:43:43 | |
just come to San Francisco's Chinatown. | 0:43:43 | 0:43:45 | |
There are about 30,000-40,000 people that actually live here. | 0:43:45 | 0:43:48 | |
Back in the 1800s when the Chinese first came here, they were really isolated in | 0:43:48 | 0:43:52 | |
a five-block area and so they banded together as | 0:43:52 | 0:43:56 | |
a community and that is how our Chinatown developed. | 0:43:56 | 0:43:59 | |
Today it's 24 blocks. And at each block you see restaurants galore. | 0:43:59 | 0:44:05 | |
-We love to eat. -Yes. | 0:44:05 | 0:44:06 | |
Lots of food and a lot of shops, jewellery shops, | 0:44:06 | 0:44:09 | |
banks, cos we're also frugal people, so we like to save our money. | 0:44:09 | 0:44:12 | |
Are there Chinese bandits as well, like in, you know, | 0:44:12 | 0:44:17 | |
gangs and things like that? | 0:44:17 | 0:44:19 | |
Well, those days, as far as I'm concerned, have pretty much passed. | 0:44:19 | 0:44:23 | |
Back in the late '60s and early '70s we had a very horrible time with | 0:44:23 | 0:44:27 | |
gang wars, extortion, we did have that element, there's no denying it. | 0:44:27 | 0:44:31 | |
However, today Chinatown is very safe, thank goodness, and we | 0:44:31 | 0:44:35 | |
really feel comfortable walking around during the day or at night. | 0:44:35 | 0:44:40 | |
-Sure. -And it's just very colourful. A lot of red and green and gold... | 0:44:40 | 0:44:45 | |
Shirley took me all over town but I was | 0:44:45 | 0:44:47 | |
so impressed by the Dim Sum Palace that I told my friend Barry | 0:44:47 | 0:44:51 | |
about in the Chinese restaurant when I got back, and he was | 0:44:51 | 0:44:53 | |
so impressed too that he wrote this piece of commentary which he | 0:44:53 | 0:44:56 | |
wants to read to you now. | 0:44:56 | 0:44:57 | |
Thank you. | 0:44:57 | 0:44:58 | |
Prawns in snowy batter, fresh minced water chestnut, shrimps har gow, | 0:44:58 | 0:45:03 | |
pork buns and chickens' feet, | 0:45:03 | 0:45:04 | |
names resonant with the ambience of Hong Kong, Shanghai and Beijing. | 0:45:04 | 0:45:09 | |
-ON WALKIE-TALKIE: -'Table for two...' | 0:45:09 | 0:45:10 | |
For 1,000 customers the carnival atmosphere of the Orient | 0:45:10 | 0:45:14 | |
comes to this teahouse in San Francisco. | 0:45:14 | 0:45:16 | |
They surrender to the dim sim, or heart's delight, | 0:45:16 | 0:45:19 | |
a walking cafeteria of number seven, | 0:45:19 | 0:45:21 | |
Chinese broccoli with oyster sauce, number five, Singapore noodles... | 0:45:21 | 0:45:25 | |
..but to me they're so touristy and so common, | 0:45:25 | 0:45:28 | |
I'd rather get this item, which is a shrimp and | 0:45:28 | 0:45:31 | |
Chinese parsley and some chives turnover, and it's deep-fried. | 0:45:31 | 0:45:35 | |
-It's excellent. -Wonderful. | 0:45:35 | 0:45:37 | |
And here I would rather try this. | 0:45:37 | 0:45:40 | |
WAITRESS SPEAKS OWN LANGUAGE | 0:45:40 | 0:45:42 | |
This is a vegetarian roll and what's really neat about it, Keith, | 0:45:42 | 0:45:46 | |
is that the wrapper is not the typical wrapper, | 0:45:46 | 0:45:48 | |
but instead it is made with soy bean. | 0:45:48 | 0:45:50 | |
So it's a soy bean wrapper, so even though it's deep-fried it's kind of healthy. | 0:45:50 | 0:45:54 | |
-Hello. -What are these? | 0:45:57 | 0:45:59 | |
-Right. The rice noodle roll again... -Yeah. -..in two different contexts. | 0:45:59 | 0:46:03 | |
This particular one is filled with shrimp and green onions and chives. | 0:46:03 | 0:46:06 | |
I believe there's some yellow chives. | 0:46:06 | 0:46:09 | |
-And this one has barbecued pork. -Pork, right. | 0:46:09 | 0:46:12 | |
-Would you rather have seafood or pork? -Pork, please. -All right. | 0:46:12 | 0:46:15 | |
And then this one is the same type of rice noodle and it's | 0:46:17 | 0:46:21 | |
stir-fried into a warm dish with baby shrimp, shiitake mushrooms, | 0:46:21 | 0:46:26 | |
-carrot, barbecued pork. You like it? -I'm in heaven. I love it. | 0:46:26 | 0:46:30 | |
That's wonderful. Thank you. No. That's enough. | 0:46:30 | 0:46:33 | |
You know what we haven't seen yet...? | 0:46:34 | 0:46:36 | |
..number 448, shark's fin dumpling, number 732, fresh minced | 0:46:36 | 0:46:41 | |
water chestnut, number 997... | 0:46:41 | 0:46:44 | |
Sorry, old bean, I've got to interrupt you there. I've got to rush off to San Francisco's | 0:46:44 | 0:46:47 | |
most fashionable restaurant now. | 0:46:47 | 0:46:49 | |
It's called Stars, run by my latest chum, Jeremiah Tower. | 0:46:49 | 0:46:51 | |
In fact he's so new, this chum of mine, even Barry hasn't met him yet. | 0:46:51 | 0:46:55 | |
-I've had enough. -Enough drinking now. -Yeah. | 0:46:55 | 0:46:57 | |
-What are you going to do, then? -Good champagne. | 0:47:00 | 0:47:03 | |
I'm going to cook these two prawns. | 0:47:03 | 0:47:06 | |
This is Hawaiian blue prawn, raised and found in Hawaii. | 0:47:06 | 0:47:09 | |
I think they also have them in Hong Kong and various other places | 0:47:09 | 0:47:12 | |
in Asia. But these pink ones are Monterey prawns, | 0:47:12 | 0:47:16 | |
which occur only on this part of the coast, | 0:47:16 | 0:47:18 | |
-from Monterey to San Francisco. -Right. -These are wild. | 0:47:18 | 0:47:20 | |
These are farmed. And they're fresh. | 0:47:20 | 0:47:22 | |
We're very lucky in San Francisco to be able to get fresh prawns. | 0:47:22 | 0:47:25 | |
Unusual in America. | 0:47:25 | 0:47:27 | |
So, let's go for it. | 0:47:28 | 0:47:30 | |
Sometimes our viewers get a bit carried away about what is in | 0:47:30 | 0:47:32 | |
the programme and in the recipes, | 0:47:32 | 0:47:34 | |
so can you just explain these little things here? | 0:47:34 | 0:47:36 | |
-Absolutely. -Clive will pan down. He does things like that. | 0:47:36 | 0:47:39 | |
Ingredients, a little chopped garlic, | 0:47:39 | 0:47:41 | |
chopped thyme and some other mixed herbs. | 0:47:41 | 0:47:43 | |
These are called in California Sweet 100, | 0:47:43 | 0:47:45 | |
the little cherry tomatoes. And chopped parsley, | 0:47:45 | 0:47:47 | |
salt and pepper, butter to finish the sauce, | 0:47:47 | 0:47:49 | |
and in the middle of the dish, after the prawns are cooked, | 0:47:49 | 0:47:53 | |
were going to put what I call fava beans, you call | 0:47:53 | 0:47:56 | |
broad beans, I think, that have been peeled. In England they leave | 0:47:56 | 0:48:00 | |
the peel on and they're absolutely revolting. They cook them for two hours. | 0:48:00 | 0:48:04 | |
All English people hate those things. | 0:48:04 | 0:48:05 | |
When were you last in England, Jeremiah? | 0:48:05 | 0:48:08 | |
Oh... Listen, some memories from your childhood, never erased. | 0:48:08 | 0:48:12 | |
Those awful broad beans cooked for two hours, I remember it. | 0:48:12 | 0:48:16 | |
But these are peeled twice, and just barely put in boiling water. Artichoke bottoms, | 0:48:16 | 0:48:20 | |
a little rosemary, fish stock and butter. | 0:48:20 | 0:48:22 | |
-Right. -Here we go. | 0:48:22 | 0:48:23 | |
Clive, I'll leave this to you because you know how to do | 0:48:23 | 0:48:26 | |
these sequences quite well by now, I think. | 0:48:26 | 0:48:28 | |
So just watch Jeremiah, watch his actions, get close-ups, | 0:48:28 | 0:48:31 | |
wide shots, double shots, all that kind of stuff. | 0:48:31 | 0:48:33 | |
These are the smallest ones. Go in... Put them all in together. | 0:48:33 | 0:48:38 | |
Just to get them started. | 0:48:41 | 0:48:42 | |
Put the garlic in now. | 0:48:47 | 0:48:48 | |
About a teaspoon of chopped garlic. Turn them around. | 0:48:51 | 0:48:56 | |
But you don't want the garlic to burn. I'm just going to add a few herbs. | 0:48:56 | 0:49:01 | |
Now I have to... Oops. Now I have to deglaze with white wine. | 0:49:01 | 0:49:06 | |
Have you had trouble in leading your customers, or the American | 0:49:08 | 0:49:12 | |
public, into accepting the sort of food that you like to cook? | 0:49:12 | 0:49:16 | |
Are they willing to come along and...? | 0:49:16 | 0:49:19 | |
It's a question both of an adventure and intimidation, I think. | 0:49:19 | 0:49:24 | |
I'm sure there are some people out there don't dare send it back, | 0:49:24 | 0:49:26 | |
but most of the people are willing to try something new. | 0:49:26 | 0:49:29 | |
-That's why they come here. -Right. That's good. | 0:49:29 | 0:49:31 | |
Just give them another toss. | 0:49:31 | 0:49:34 | |
Now we have to get them out of there. | 0:49:34 | 0:49:36 | |
Sauce. | 0:49:38 | 0:49:39 | |
Shall we just run over this sauce again? | 0:49:41 | 0:49:43 | |
Make a good close-up of that while he's telling you. | 0:49:43 | 0:49:45 | |
It's a deglazing of the pan, so it's butter, | 0:49:48 | 0:49:52 | |
and a little white wine and the juices from the prawns, | 0:49:52 | 0:49:54 | |
garlic, chopped parsley, which is the fresh green colour in there. | 0:49:54 | 0:49:58 | |
What we'll do... The big ones are the Montereys... | 0:50:01 | 0:50:05 | |
..and the three little ones, the Hawaiian blues, which of course turn pink as well. | 0:50:07 | 0:50:13 | |
Now we just need to put... | 0:50:16 | 0:50:18 | |
..the artichoke in the centre. | 0:50:20 | 0:50:21 | |
Some of the...broad beans, fava beans. | 0:50:24 | 0:50:28 | |
On top. And then you get to swirl some of the saffron sauce over it. | 0:50:30 | 0:50:34 | |
-And how is this sauce made? -Sour cream and saffron. | 0:50:34 | 0:50:37 | |
-How much of this would you like? -Perfect, that's great. | 0:50:44 | 0:50:46 | |
-That's enough? -Yeah. And I think I'll just add a little... | 0:50:46 | 0:50:49 | |
chopped parsley...to each prawn. | 0:50:49 | 0:50:52 | |
-There you have it. -That is California. -That's California. | 0:50:54 | 0:50:58 | |
And so, dear gastronauts - sniffs onion, wipes eye, | 0:50:58 | 0:51:01 | |
it is the end of this most brilliant of BBC maxi-breaks. | 0:51:01 | 0:51:04 | |
But behind the glitz and glamour of this show, | 0:51:04 | 0:51:06 | |
there is ruthlessness, bitterness and angst. | 0:51:06 | 0:51:09 | |
The relationship between producer and presenter, like true love, | 0:51:09 | 0:51:12 | |
does not always run smooth. Late one night - naturally - | 0:51:12 | 0:51:16 | |
he was slagging off my performance, so I bet him 50 to reverse roles. | 0:51:16 | 0:51:21 | |
This, then, is David Pritchard, producer and cook, | 0:51:21 | 0:51:24 | |
directed by Keith Floyd. Thank you. | 0:51:24 | 0:51:26 | |
What was the last film you saw, by the way? | 0:51:26 | 0:51:28 | |
Last film I saw was Guys And Dolls. | 0:51:28 | 0:51:30 | |
-Oh, right... -Frank Sinatra and, erm, Lana Turner. | 0:51:30 | 0:51:33 | |
So you really keep up with what's happening in the cinema? | 0:51:33 | 0:51:36 | |
-Oh, heavens, yes. -Yeah. | 0:51:36 | 0:51:38 | |
-Was that pre-Zulu or after Zulu? -No, this was about 1952. -Oh, right. | 0:51:38 | 0:51:42 | |
Now, after something like 42 programmes and 150 cooking sketches, | 0:51:44 | 0:51:48 | |
that you've directed so admirably, your first opportunity | 0:51:48 | 0:51:52 | |
to do a bit of cooking on television for yourself, | 0:51:52 | 0:51:54 | |
you should start and finish completely in your own time | 0:51:54 | 0:51:57 | |
and, you know, we'll... Clive will take a couple of cutaways | 0:51:57 | 0:52:00 | |
as he feels necessary, so you just start and finish it. | 0:52:00 | 0:52:03 | |
So, without further ado, this is a dish that's really impressed me | 0:52:03 | 0:52:06 | |
here in San Francisco. I mean... Actually, it's quite | 0:52:06 | 0:52:09 | |
an impressive dish and it will be by the time I've finished it. | 0:52:09 | 0:52:12 | |
So, Clive, without any more ado, as that other man, who drinks a lot | 0:52:12 | 0:52:16 | |
on television and wears bow ties, says, let's have a look | 0:52:16 | 0:52:19 | |
at the ingredients. Here we have the clams. Well cooked, not overcooked, | 0:52:19 | 0:52:24 | |
just till the shells have opened. Over here we have some parsley, | 0:52:24 | 0:52:27 | |
some carrots, some chopped potato, some celery, some | 0:52:27 | 0:52:32 | |
peeled Italian tomato. Over here, we are going to top the whole thing | 0:52:32 | 0:52:36 | |
with some Parmesan cheese, see that, Clive? | 0:52:36 | 0:52:39 | |
And whack in some rice when it's halfway through cooking, | 0:52:39 | 0:52:42 | |
and onions and some garlic. So, before anything else happens, | 0:52:42 | 0:52:46 | |
I'm going to whack in this garlic, it's all nicely roughly chopped, | 0:52:46 | 0:52:49 | |
in a peasant style. Then I'm going to put in some onions. Whack. | 0:52:49 | 0:52:53 | |
Then I'm going to put in some carrots and a bit of parsley, | 0:52:53 | 0:52:56 | |
cos they've all got mixed up. There we go. | 0:52:56 | 0:52:59 | |
Then some potatoes - yum, yum, you're saying. | 0:52:59 | 0:53:02 | |
And then some celery. Now that is the basic stock. | 0:53:02 | 0:53:05 | |
That's all sizzling away in olive oil, which is pretty good. | 0:53:05 | 0:53:09 | |
Pretty good virgin olive oil. Come down to the pot, please, | 0:53:09 | 0:53:12 | |
don't look at me, I'm not used to all this stuff. | 0:53:12 | 0:53:14 | |
OK, down here - whack, whack, whack. | 0:53:14 | 0:53:16 | |
Superb. Now I'm going to season that with some lovely, freshly ground | 0:53:16 | 0:53:20 | |
-black pepper... -Oh, dear, oh, dear... | 0:53:20 | 0:53:23 | |
Well, OK, right, I hadn't rehearsed that bit. | 0:53:23 | 0:53:26 | |
And a little bit of salt, not too much salt, | 0:53:26 | 0:53:29 | |
and not too much pepper, cos they... Don't look down in the pot, Clive, | 0:53:29 | 0:53:32 | |
OK? Fine, here it goes... It's going all right so far, isn't it? | 0:53:32 | 0:53:36 | |
I think it's quite good. OK, now that has got to simmer down, right? | 0:53:36 | 0:53:39 | |
It's got to actually, what do you say... | 0:53:39 | 0:53:41 | |
it's got to melt down, it's got to get softened, | 0:53:41 | 0:53:43 | |
all the flavours have got to intermingle | 0:53:43 | 0:53:46 | |
and actually get to know each other, I mean, you know, | 0:53:46 | 0:53:49 | |
actually introducing each other now, as we speak. As I speak. | 0:53:49 | 0:53:52 | |
So, here we go... They are now introduced. | 0:53:52 | 0:53:56 | |
Now I'm going to whack in here some tomatoes, what do they say | 0:53:56 | 0:53:59 | |
over here...? Tomae-toes. In they go. Lovely, plumptious, soft, | 0:53:59 | 0:54:03 | |
red, Italian tomatoes, cos this is an Italian dish. | 0:54:03 | 0:54:08 | |
Clam chowder, actually, comes from New England. | 0:54:08 | 0:54:10 | |
The Breton fishermen brought clam chowder over to Nova Scotia | 0:54:10 | 0:54:13 | |
and it's moved across here and the Italian fishermen here | 0:54:13 | 0:54:16 | |
in San Francisco have adopted it and made it... | 0:54:16 | 0:54:20 | |
very garlic-y, very tomato-y and it's not that whitish | 0:54:20 | 0:54:23 | |
soup that you get in New England. It's that rich, red, luscious thing | 0:54:23 | 0:54:28 | |
called clam chowder. Now, here, this is vitally important, Clive, | 0:54:28 | 0:54:32 | |
cos when you were off playing with Floyd | 0:54:32 | 0:54:34 | |
and discussing how this was going to be shot, | 0:54:34 | 0:54:37 | |
I actually cooked the clams in some...water, right? | 0:54:37 | 0:54:41 | |
And this is all the lovely juice that came out of the shells. | 0:54:41 | 0:54:44 | |
Sorry about my hand trembling! But it was a late night last night, | 0:54:44 | 0:54:47 | |
that's why I'm doing this programme, right? Cos a bet is a bet, | 0:54:47 | 0:54:50 | |
OK? OK, it's going in the pot now, right? There you go, right? | 0:54:50 | 0:54:54 | |
Now I'm going to let that simmer down for 25 minutes. 25 minutes, | 0:54:54 | 0:55:00 | |
and if you get down on this pot, Clive, not right in it, | 0:55:00 | 0:55:02 | |
but get down so we can see what we're doing... | 0:55:02 | 0:55:05 | |
That's jolly good... We'll join you later on... | 0:55:05 | 0:55:08 | |
Oh, by the way... No, no, no, no, no, no, no... | 0:55:08 | 0:55:11 | |
Rice. I had to put the rice in, thank you very much indeed, | 0:55:11 | 0:55:14 | |
a little sign came up and said, "Rice." Right, the rice goes in... | 0:55:14 | 0:55:17 | |
And while I'm at it, cos I want to do this quickly... | 0:55:17 | 0:55:20 | |
You know, I'm going to put the clams in too. | 0:55:20 | 0:55:23 | |
So, whack the clams in, stir that around and you can see that... | 0:55:23 | 0:55:28 | |
Those lovely colours all getting to know each other. | 0:55:28 | 0:55:31 | |
And I think we just end the shot on there | 0:55:31 | 0:55:34 | |
and the next time you see it, we'll be eating it. | 0:55:34 | 0:55:36 | |
This is an honest cookery programme, it's honest... | 0:55:37 | 0:55:41 | |
This is the first time I've ever cooked it, right? | 0:55:41 | 0:55:44 | |
Some cheese... | 0:55:44 | 0:55:46 | |
A handful of parsley, not too much. | 0:55:46 | 0:55:48 | |
Not too much(!) | 0:55:49 | 0:55:51 | |
Now, try that and tell me that that's the best thing | 0:55:51 | 0:55:54 | |
you've ever tasted in your entire life... | 0:55:54 | 0:55:57 | |
Or not... | 0:55:58 | 0:55:59 | |
It absolutely breaks my heart to tell you | 0:56:09 | 0:56:12 | |
-that it is delicious, it truly is. -Really? Honestly? | 0:56:12 | 0:56:15 | |
-Honestly. You try it yourself. -A little spoon. | 0:56:15 | 0:56:18 | |
It's peppery, it's cheesy, it's clam-y... | 0:56:18 | 0:56:20 | |
-It's vegetable-y, it's bloody marvellous. -It is pretty good. | 0:56:21 | 0:56:24 | |
-Isn't it? Let's have some more. -Brilliant. | 0:56:24 | 0:56:27 | |
OK, walk away over a cliff, Clive, cos this is superb. | 0:56:27 | 0:56:30 | |
This is about the only harmonious moment you will ever see | 0:56:30 | 0:56:32 | |
-of Pritchard and me. -I think you are a wonderful director. | 0:56:32 | 0:56:36 | |
-You're a terrific presenter. -Mm. -What are you doing after the show? | 0:56:36 | 0:56:40 | |
Going to a dance, actually. Do you want to come? | 0:56:40 | 0:56:43 | |
Great man, great TV. Now, as ever on Best Bites, | 0:56:47 | 0:56:50 | |
we're looking back at some of the most memorable dishes | 0:56:50 | 0:56:54 | |
from the Saturday Kitchen archives. Still to come on today's show... | 0:56:54 | 0:56:57 | |
James has his hands full as Silvena Rowe and James Tanner | 0:56:57 | 0:57:00 | |
go head-to-head in the Omelette Challenge. | 0:57:00 | 0:57:02 | |
Galton Blackiston is here with a great little lamb dish that | 0:57:02 | 0:57:05 | |
is sure to get your mouth watering. | 0:57:05 | 0:57:07 | |
He roasts the lamb and serves it with a delicious | 0:57:07 | 0:57:09 | |
slow-braised shallot and herb puree. | 0:57:09 | 0:57:11 | |
And Joanne Froggatt faces her food heaven or food hell. | 0:57:11 | 0:57:15 | |
Did she get her food heaven? Chocolate mousse in a | 0:57:15 | 0:57:17 | |
tuile box, served with fresh raspberries and vanilla cream. | 0:57:17 | 0:57:20 | |
Or her food hell, green coriander monkfish with coriander poppadom? | 0:57:20 | 0:57:24 | |
You can find out what she got at the end of the show. | 0:57:24 | 0:57:26 | |
Next up, it's the fantastic Florence Knight, who is here with an | 0:57:26 | 0:57:29 | |
unusual take on a seafood salad that includes some very buttery bread. | 0:57:29 | 0:57:34 | |
Next is a recipe that comes from a woman in charge of the top | 0:57:34 | 0:57:37 | |
London restaurant Polpetto, it's Florence Knight. | 0:57:37 | 0:57:39 | |
Great to have you on the show, your first time on the show. | 0:57:39 | 0:57:42 | |
-It is. -And you are going to be doing two dishes... -We are... | 0:57:42 | 0:57:44 | |
So, what are we going to do first? What's the mussel one, first? | 0:57:44 | 0:57:47 | |
So we are going to do some deep-fried mussels with kumquats | 0:57:47 | 0:57:49 | |
and rosemary. And then you are going to be helping me | 0:57:49 | 0:57:52 | |
out with some broccoli, this is white-sprouting broccoli, | 0:57:52 | 0:57:55 | |
-anchovies and burnt-butter bread. -Exactly. | 0:57:55 | 0:57:57 | |
If you want to get that butter straight in that pan. | 0:57:57 | 0:57:59 | |
I will do that. And then get... Are we going to make this with...? | 0:57:59 | 0:58:02 | |
-This stuff comes from Cornwall. -It does, it's a lovely | 0:58:02 | 0:58:04 | |
guy called Sean, it's really quite spicy | 0:58:04 | 0:58:07 | |
and not so cabbage-y compared to the normal purple stuff. | 0:58:07 | 0:58:11 | |
-Right, and we want a block of butter in here. -Yes, exactly. | 0:58:11 | 0:58:16 | |
So a whole block of butter going in the pan. Get that nice and hot. | 0:58:16 | 0:58:19 | |
You can take it quite dark. | 0:58:19 | 0:58:21 | |
-Right, so the mussels going in the steamer? -Uh-hm. | 0:58:21 | 0:58:24 | |
So, tell us about your restaurant, then... | 0:58:24 | 0:58:26 | |
First of all, whereabouts is it? | 0:58:26 | 0:58:28 | |
So, it's right in the heart of Soho, James. Berwick Street. | 0:58:28 | 0:58:32 | |
Open a year now and, yeah, it's a daily-changing menu, | 0:58:32 | 0:58:37 | |
Italian-inspired but British seasonal produce. | 0:58:37 | 0:58:41 | |
Italian-inspired, why? Why Italy, for you? | 0:58:42 | 0:58:45 | |
-I suppose it's my kind of approach of cooking... -Yeah. | 0:58:45 | 0:58:49 | |
..is a little bit more relaxed. I mean, I'm French-trained | 0:58:49 | 0:58:52 | |
but it's... I love doing pastas, fresh pastas, raviolis | 0:58:52 | 0:58:56 | |
and that's the kind of thing I love to cook, really. | 0:58:56 | 0:58:59 | |
Well, you're classically French... Weren't you trained | 0:58:59 | 0:59:02 | |
-with Richard Bertinet? The baker? -I did do some baking with Richard, | 0:59:02 | 0:59:05 | |
-yes. -Yeah. -He got me up very early in the morning, | 0:59:05 | 0:59:09 | |
-doing ten kilos of dough. -Yeah, OK... | 0:59:09 | 0:59:12 | |
Right, so this is the rosemary for the mussels, is it? | 0:59:13 | 0:59:16 | |
Yeah, and I'm also picking you some for the croutons, | 0:59:16 | 0:59:19 | |
-so I'll get that cut down. -I've chopped it already. | 0:59:19 | 0:59:21 | |
-Oh, you have, wow. Right. -OK. -Ahead of me. -Right, tell us about this | 0:59:21 | 0:59:25 | |
-broccoli, then... If you can't get this... -Yeah, you can | 0:59:25 | 0:59:29 | |
-just use normal purple... -Purple-sprouting broccoli. | 0:59:29 | 0:59:31 | |
No problem at all. Again serving it raw, | 0:59:31 | 0:59:34 | |
-so just use the nice, tender stems. -Yep. | 0:59:34 | 0:59:36 | |
-OK. -So the rosemary is just going straight in. | 0:59:38 | 0:59:41 | |
Now, Craig, I don't know if you have seen this stuff but... | 0:59:41 | 0:59:44 | |
-You probably use this, Paul? -Yeah, we've just got some last week. | 0:59:44 | 0:59:47 | |
-You can eat it raw. -Yes, delicious. | 0:59:47 | 0:59:49 | |
-So, what do you do with it, back at the restaurant? -Mm! | 0:59:50 | 0:59:53 | |
-What would you do with it? -You can put it in that spring-style | 0:59:53 | 0:59:56 | |
minestrone, but just steamed with some olive oil and lemon. | 0:59:56 | 0:59:59 | |
Yep, it's nice. | 0:59:59 | 1:00:01 | |
Right, with the butter starting to brown a little bit, | 1:00:01 | 1:00:05 | |
then we take the bread. This is a focaccia loaf. | 1:00:05 | 1:00:08 | |
Straight into that foaming butter, James. | 1:00:08 | 1:00:10 | |
Now, you are making the dressing for the salad, | 1:00:10 | 1:00:12 | |
so tell us what is going in there. | 1:00:12 | 1:00:14 | |
Parmesan and anchovies straight in. | 1:00:14 | 1:00:16 | |
-Yep. -Mussels aren't quite open. | 1:00:16 | 1:00:19 | |
So you know this dish is going to be good, | 1:00:19 | 1:00:21 | |
look at that, bread just fried in half a pound of butter. | 1:00:21 | 1:00:25 | |
LAUGHTER | 1:00:25 | 1:00:28 | |
-Not exactly a dancer's diet... -Don't you worry... | 1:00:28 | 1:00:31 | |
Tell me about it. You put on me a diet. | 1:00:31 | 1:00:35 | |
I remember, when I did the show. | 1:00:35 | 1:00:37 | |
-It's delicious, though. -They put me on a diet... | 1:00:37 | 1:00:40 | |
-He looked amazing at the end of it. -They put me on a diet... -No! | 1:00:40 | 1:00:43 | |
I lost five-and-a-half stone. What they didn't realise... | 1:00:43 | 1:00:45 | |
every time they voted me through on a Saturday night, | 1:00:45 | 1:00:48 | |
I used to stop by a very well-known chicken shack | 1:00:48 | 1:00:50 | |
and have a massive bucket and chips on the way home. | 1:00:50 | 1:00:52 | |
LAUGHTER | 1:00:52 | 1:00:54 | |
-I was so hungry! Right, so the mussels... -Mussels are nearly open, | 1:00:54 | 1:00:58 | |
-not quite. -Going to get the guys to do these. They want peeling and then | 1:00:58 | 1:01:02 | |
-these get deep-fat fried. -Yes, exactly, just a light | 1:01:02 | 1:01:05 | |
polenta and semolina mix. | 1:01:05 | 1:01:07 | |
-Give them a good shake. -Be with you in a second. | 1:01:09 | 1:01:11 | |
So, the butter, you just get that nice and brown | 1:01:11 | 1:01:14 | |
and you want that to coat in all that bread... | 1:01:14 | 1:01:16 | |
-Yeah, we can take it quite dark, James. -OK. So that's that one. | 1:01:16 | 1:01:19 | |
Just get that nice flavour... I'm just going to turn this on... | 1:01:19 | 1:01:22 | |
We'll see what's ended up in there. So you've got the roasted | 1:01:31 | 1:01:34 | |
-garlic in there, is it? -Roasted garlic, creme fraiche, anchovies, | 1:01:34 | 1:01:37 | |
Parmesan. And a little bit of Moscatel vinegar, | 1:01:37 | 1:01:39 | |
one of my favourite vinegars. Hopefully, these are open. | 1:01:39 | 1:01:42 | |
Now, you mention it was kind of Italian-influenced | 1:01:42 | 1:01:45 | |
but it seems to me that... it's like a sort of tapas... | 1:01:45 | 1:01:47 | |
-little small sort of dishes or...? -Yes, it's... | 1:01:47 | 1:01:49 | |
They are quite substantial small plates but they're | 1:01:49 | 1:01:52 | |
all designed for sharing, | 1:01:52 | 1:01:54 | |
-which is just my favourite way of eating, really. -Right. | 1:01:54 | 1:01:56 | |
I think it's sociable, you don't waste any food, | 1:01:56 | 1:01:59 | |
you get what you want to eat. | 1:01:59 | 1:02:01 | |
You're not stuck with lots of things... | 1:02:01 | 1:02:03 | |
-If I can get Paul working. -No problem. -Get the guys | 1:02:03 | 1:02:06 | |
-working on that one. -Thank you. -So, they are just in ice | 1:02:06 | 1:02:08 | |
-just to cool them down? -Yes. | 1:02:08 | 1:02:11 | |
And then you've picked some leaves cos we're going to deep-fat fry these, | 1:02:11 | 1:02:14 | |
-is that right? -Yeah, I've done the deep-fried leaves | 1:02:14 | 1:02:16 | |
-so we just need to cut the kumquats now. -I'll do those in a minute. | 1:02:16 | 1:02:20 | |
And we've got Parmesan. Now, this part of it is quite crucial | 1:02:20 | 1:02:23 | |
cos you've got the rosemary and Parmesan and | 1:02:23 | 1:02:25 | |
you add this to the bread while it's still warm? | 1:02:25 | 1:02:27 | |
Yes, so it really clings to the bread, | 1:02:27 | 1:02:29 | |
you don't want it to kind of fall off, so you want | 1:02:29 | 1:02:32 | |
all that butter on there. Sometimes, people make the mistake | 1:02:32 | 1:02:34 | |
of draining the butter. You want it. You want all that lovely fat. | 1:02:34 | 1:02:38 | |
-OK. -There's nothing wrong with a bit of fat, is there? | 1:02:38 | 1:02:40 | |
Well, not when you are using about half a pound of butter in there, as well, not really. | 1:02:40 | 1:02:44 | |
-It's flavour. -So, what have you got in that mixture there? | 1:02:44 | 1:02:47 | |
This is polenta and semolina mix, so the polenta is quite fine, | 1:02:47 | 1:02:52 | |
whereas the semolina is a little bit coarser, so it clings | 1:02:52 | 1:02:55 | |
to the mussels a little bit better. | 1:02:55 | 1:02:57 | |
See, you obviously did your research. | 1:02:57 | 1:02:59 | |
This is my kind of cooking. | 1:02:59 | 1:03:00 | |
I could just eat this, just as it is. | 1:03:00 | 1:03:02 | |
I've heard you like... | 1:03:02 | 1:03:04 | |
Just a little bit of that. | 1:03:04 | 1:03:06 | |
So often, we don't often get kumquat on this show, really. | 1:03:06 | 1:03:09 | |
People don't know what to do with them. | 1:03:09 | 1:03:11 | |
No, and these are actually Sardinian. | 1:03:11 | 1:03:13 | |
They grow in little pots and are hand-harvested, | 1:03:13 | 1:03:16 | |
and they're so beautiful. | 1:03:16 | 1:03:17 | |
I mean, just eat them raw, I can just eat a whole one. | 1:03:17 | 1:03:20 | |
They have a quite complex flavour, but delicious. | 1:03:20 | 1:03:23 | |
So many times, they're put in jams and... | 1:03:23 | 1:03:25 | |
Yeah, they are underused, really. I think the big seeds... | 1:03:25 | 1:03:28 | |
How are the guys doing with the mussels? | 1:03:28 | 1:03:30 | |
That's probably enough, there. I'll give you these | 1:03:30 | 1:03:32 | |
then you can crack on with those. | 1:03:32 | 1:03:33 | |
-There you go. -Perfect. -You want to take those? | 1:03:33 | 1:03:35 | |
-I'll finish off... -Thank you. -..the kumquat things. | 1:03:35 | 1:03:38 | |
So, in the salad, we've got the raw... | 1:03:38 | 1:03:40 | |
..broccoli, I've got lovely anchovies. | 1:03:42 | 1:03:44 | |
These are fantastic. These are white anchovies, | 1:03:44 | 1:03:46 | |
the ones you get in that nice, natural oil and stuff like that. | 1:03:46 | 1:03:49 | |
-Yeah, boquerones. -Which are these. | 1:03:49 | 1:03:51 | |
We have got some capers, non-salted capers, | 1:03:51 | 1:03:53 | |
and then, of course, the bread. | 1:03:53 | 1:03:55 | |
Now, explain to us what we're doing now. | 1:03:55 | 1:03:56 | |
I'm just drying off the mussels a little bit - | 1:03:56 | 1:03:58 | |
when anything is a little bit wet and it goes into a fryer, | 1:03:58 | 1:04:01 | |
it doesn't really crisp off very well. | 1:04:01 | 1:04:04 | |
So just getting them a little bit drier. | 1:04:04 | 1:04:07 | |
Right. And then, the idea of this, | 1:04:07 | 1:04:10 | |
the bread goes into the rosemary, with the Parmesan. | 1:04:10 | 1:04:15 | |
Yes, exactly, so it coats it really nice and evenly. | 1:04:15 | 1:04:19 | |
A touch of this butter. There you go. | 1:04:20 | 1:04:23 | |
A little bit more. A touch more for Craig. | 1:04:23 | 1:04:25 | |
-LAUGHTER -James! You're getting carried away. | 1:04:25 | 1:04:27 | |
He's directing, now, he's not... | 1:04:27 | 1:04:29 | |
And if you want to bash up some of the bigger pieces, James, | 1:04:29 | 1:04:32 | |
so they're not too huge. | 1:04:32 | 1:04:34 | |
Yeah, OK. I'll mix... | 1:04:34 | 1:04:36 | |
Just shaking off the excess of the flours in here | 1:04:36 | 1:04:38 | |
so it's not too much. | 1:04:38 | 1:04:40 | |
Going straight into the hot fryer, really hot fryer, 190, boiling. | 1:04:40 | 1:04:44 | |
So the polenta makes it nice and crisp, | 1:04:44 | 1:04:46 | |
is that what you're looking for? | 1:04:46 | 1:04:47 | |
It does, yeah. It just adds a little bit more texture to the mussels. | 1:04:47 | 1:04:52 | |
And the little kumquats, here. | 1:04:52 | 1:04:54 | |
So, how many people does your restaurant seat, then? | 1:04:54 | 1:04:57 | |
-About 70. -Yeah? -Yeah. | 1:04:57 | 1:05:01 | |
Right, I've got a bit of that, and then we've got the rosemary. | 1:05:02 | 1:05:06 | |
I'll give you that, cos I know... | 1:05:06 | 1:05:08 | |
-Oh, you've got some ready. -Yeah. -OK. Good. | 1:05:08 | 1:05:11 | |
-I'll move that out of the way. -Mussels are coming out, now, James. | 1:05:11 | 1:05:14 | |
I'm nearly there. Give me a second. | 1:05:14 | 1:05:16 | |
I'll just give you the dressing. | 1:05:16 | 1:05:18 | |
And then the idea is we just chop this bread, | 1:05:18 | 1:05:20 | |
to make it a little bit smaller for the salad. | 1:05:20 | 1:05:22 | |
Exactly, so it's not too big for your mouth, obviously. | 1:05:22 | 1:05:25 | |
You don't want kind of bits of bread falling out everywhere. | 1:05:25 | 1:05:28 | |
Not very ladylike. | 1:05:28 | 1:05:30 | |
That will go in there. | 1:05:30 | 1:05:31 | |
Take a little bit of the smaller pieces of bread as well. | 1:05:31 | 1:05:35 | |
-There's your plate for your mussels. -Thank you, James. | 1:05:35 | 1:05:37 | |
The salad just wants a little bit of dressing. | 1:05:37 | 1:05:39 | |
-Just a little, not too much. -There we go. | 1:05:39 | 1:05:42 | |
Where have those pieces of kumquat gone, James? | 1:05:42 | 1:05:44 | |
-I had them sliced. -Ah... | 1:05:44 | 1:05:47 | |
That's all right, I'll get a few more. | 1:05:47 | 1:05:50 | |
-So, they just go with the mussels, is that right? -Yes, exactly. | 1:05:50 | 1:05:53 | |
So, just kind of a nice, loose... | 1:05:53 | 1:05:55 | |
I think food always looks lovely when it's quite relaxed, | 1:05:55 | 1:05:57 | |
not too over-plated. | 1:05:57 | 1:05:59 | |
-So, a few little pieces, there. -There you go. | 1:05:59 | 1:06:02 | |
And then the salad. | 1:06:02 | 1:06:03 | |
A little bit of black pepper in here, probably, I think. | 1:06:03 | 1:06:06 | |
So this is, like, a sort of Spanish panzanella salad, | 1:06:06 | 1:06:09 | |
which they do with those lovely tomatoes | 1:06:09 | 1:06:11 | |
-and stuff like that, isn't it? -Yeah, exactly. | 1:06:11 | 1:06:13 | |
But instead, you've got sardines with that one, anchovies. | 1:06:13 | 1:06:17 | |
But... And you've got some Parmesan to go over the top. | 1:06:17 | 1:06:20 | |
Yeah, where is that...? Oh, there it is. | 1:06:20 | 1:06:22 | |
Perfect. So... | 1:06:22 | 1:06:24 | |
Then just a few pieces of fresh Parmesan, shaved over the top. | 1:06:24 | 1:06:28 | |
And a little bit of olive oil, James. | 1:06:30 | 1:06:32 | |
-A little olive oil. Got that. -Thank you. | 1:06:32 | 1:06:35 | |
There we go. Perfect. | 1:06:35 | 1:06:36 | |
So, give us the name of these dishes, then. | 1:06:36 | 1:06:38 | |
So this is mussels, kumquats and rosemary, | 1:06:38 | 1:06:40 | |
and broccoli, burnt-butter bread and anchovies. | 1:06:40 | 1:06:43 | |
Burnt-butter bread salad. Proper. | 1:06:43 | 1:06:46 | |
-It was on its way out, wasn't it? -I know. | 1:06:51 | 1:06:53 | |
It was on its way, it's levitating. There we go. Over here. | 1:06:53 | 1:06:56 | |
Dive into that one. | 1:06:56 | 1:06:58 | |
-Wow. -Tell us what you think. | 1:06:58 | 1:07:00 | |
There we go. | 1:07:00 | 1:07:01 | |
And the little deep-fried mussels with rosemary and kumquats. | 1:07:01 | 1:07:04 | |
Nice and simple. It is like a little tapas dish, that kind of style. | 1:07:04 | 1:07:07 | |
Mmm! | 1:07:07 | 1:07:09 | |
-Oh, that's really, really nice. -Are these the type of dishes | 1:07:09 | 1:07:11 | |
that you do in the restaurant? | 1:07:11 | 1:07:12 | |
Yeah. Yeah, so, lots of little, small plates like this, really. | 1:07:12 | 1:07:15 | |
Is it a posh restaurant? Is it expensive, darling? | 1:07:15 | 1:07:17 | |
-LAUGHING: -No! | 1:07:17 | 1:07:19 | |
Can I afford to go, then? | 1:07:19 | 1:07:21 | |
No, it's not at all, not at all. | 1:07:21 | 1:07:23 | |
Like I say, it's got a great atmosphere, | 1:07:23 | 1:07:25 | |
it's not expensive, really reasonable. | 1:07:25 | 1:07:28 | |
-Happy with that? -Lovely. -Really, really delicious. | 1:07:28 | 1:07:31 | |
Now, if all salads contained burnt-butter bread, | 1:07:35 | 1:07:38 | |
I'd probably be eating a whole lot more of them. | 1:07:38 | 1:07:40 | |
Now time for the Omelette Challenge, and this week, | 1:07:40 | 1:07:42 | |
James Tanner and Silvena Rowe go head-to-head | 1:07:42 | 1:07:45 | |
and both are targeting quick times, | 1:07:45 | 1:07:47 | |
although I can't help feeling the real competition | 1:07:47 | 1:07:49 | |
is really about who has the spikiest hair. | 1:07:49 | 1:07:52 | |
The answer is Silvena - Silvena has the spikiest hair. | 1:07:52 | 1:07:55 | |
You know the story by now - three-egg omelette, | 1:07:55 | 1:07:57 | |
cooked as fast as you can. | 1:07:57 | 1:07:58 | |
-Put the clocks on the screen. -No. | 1:07:58 | 1:07:59 | |
This is just for you at home. These guys can't see. | 1:07:59 | 1:08:01 | |
The clock stops as soon as the omelette hits the plate. | 1:08:01 | 1:08:04 | |
Are you ready? Three, two, one, go. | 1:08:04 | 1:08:06 | |
-No! -Oh! | 1:08:06 | 1:08:08 | |
Can they beat their time? | 1:08:09 | 1:08:10 | |
-I know you want to get in the top ten, don't you? -I do. | 1:08:10 | 1:08:13 | |
23 seconds, just above. | 1:08:13 | 1:08:16 | |
This is the secret, how quick you can get it on a plate. | 1:08:18 | 1:08:21 | |
Remember, it must be an omelette. | 1:08:21 | 1:08:23 | |
It's got to be an omelette. | 1:08:23 | 1:08:25 | |
We've got an omelette over here. | 1:08:27 | 1:08:29 | |
Ah! | 1:08:29 | 1:08:30 | |
JAMES MARTIN LAUGHS | 1:08:30 | 1:08:32 | |
Whoa! | 1:08:32 | 1:08:33 | |
-Mr Tanner wasn't happy with that. -We'll leave that there, eh? | 1:08:35 | 1:08:38 | |
We've got a two-and-a-half-egg omelette here. | 1:08:38 | 1:08:41 | |
Look at that. Oh... | 1:08:41 | 1:08:43 | |
Close, that one, James. Even I admit that. | 1:08:43 | 1:08:45 | |
Yeah. I think that's still... | 1:08:45 | 1:08:46 | |
That's still wandering round the farmyard, mate. | 1:08:46 | 1:08:49 | |
It is a bit, it is a bit. | 1:08:49 | 1:08:50 | |
I think we need some new pans, though. | 1:08:50 | 1:08:53 | |
Don't blame the pans. Right, Silvena... | 1:08:53 | 1:08:55 | |
She's been practising. | 1:08:55 | 1:08:56 | |
It's an omelette. Right, how do you think you've done? | 1:08:56 | 1:08:59 | |
Mr Tanner? | 1:08:59 | 1:09:00 | |
I know you're just going to throw it off the board anyway. | 1:09:00 | 1:09:04 | |
I'm not even going to go for it. | 1:09:04 | 1:09:05 | |
You'll disqualify me cos it's a lame omelette. | 1:09:05 | 1:09:08 | |
Right, you did it... | 1:09:08 | 1:09:10 | |
Not quicker. You did it in 26.48. | 1:09:10 | 1:09:13 | |
So you get that - take that and put it on your fridge. | 1:09:13 | 1:09:15 | |
-Silvena... -Are you saying that I...? | 1:09:15 | 1:09:17 | |
-Argh! -I think you've done very well. | 1:09:17 | 1:09:20 | |
-Oh... -Silvena... | 1:09:22 | 1:09:23 | |
You're not going to disqualify me now. | 1:09:23 | 1:09:25 | |
Well, you obviously did it quicker than 34 seconds. | 1:09:25 | 1:09:28 | |
You knocked more than... | 1:09:28 | 1:09:30 | |
I'm not more than 25? | 1:09:30 | 1:09:34 | |
You are, just slightly. | 1:09:34 | 1:09:35 | |
26.24. | 1:09:35 | 1:09:37 | |
24.24, sorry. I've got it wrong. There you go. | 1:09:37 | 1:09:40 | |
24! | 1:09:40 | 1:09:41 | |
24.24. | 1:09:41 | 1:09:43 | |
Which makes you our fastest woman on the board. | 1:09:43 | 1:09:45 | |
Oh, thank God! Yes! | 1:09:45 | 1:09:46 | |
-CHEERING -Yes, yes, yes! | 1:09:46 | 1:09:49 | |
Unfortunately, it's not an omelette and you're disqualified. | 1:09:49 | 1:09:52 | |
No, I'm joking. | 1:09:52 | 1:09:54 | |
-No, no, no! -I'm only joking. Trust me. | 1:09:54 | 1:09:57 | |
Nervous I do not get, normally. But here, this does my head in. | 1:09:57 | 1:10:01 | |
So Silvena became the fastest woman on the board - | 1:10:05 | 1:10:08 | |
and to think she's such a relaxed, calm and timid person(!) | 1:10:08 | 1:10:12 | |
Up next, it's Galton Blackiston with a lovely lamb dish | 1:10:12 | 1:10:15 | |
and yet another beautiful pullover. | 1:10:15 | 1:10:17 | |
-Great to have you back on the show. -Thank you. | 1:10:17 | 1:10:19 | |
What are we cooking, then? | 1:10:19 | 1:10:20 | |
We are dealing with this - | 1:10:20 | 1:10:22 | |
this is a double loin of lamb. | 1:10:22 | 1:10:23 | |
The centre of the lamb... | 1:10:23 | 1:10:25 | |
Now this is your Barnsley chop, which would be cut... | 1:10:25 | 1:10:28 | |
Absolutely. Cut across it, it would be a Barnsley chop. | 1:10:28 | 1:10:30 | |
At home, I'd tend to do it a bit longer, | 1:10:30 | 1:10:32 | |
so that you can do nice, long slices. | 1:10:32 | 1:10:34 | |
This will feed about, what, four people nicely. | 1:10:34 | 1:10:37 | |
Yeah, OK. So you're going to sit that on a bed of veg. | 1:10:37 | 1:10:39 | |
-I'm sitting it on a bed of veg. -Lots of garlic. | 1:10:39 | 1:10:41 | |
Lots of garlic, cos I like to serve the garlic with it. | 1:10:41 | 1:10:43 | |
We've got some carrots, celery, some onions, | 1:10:43 | 1:10:46 | |
lots of garlic, mint and rosemary in there. | 1:10:46 | 1:10:49 | |
-Absolutely. -OK. | 1:10:49 | 1:10:50 | |
What I'm going to do with this, sometimes, | 1:10:50 | 1:10:52 | |
there is a skin which is on the very outside of the lamb, | 1:10:52 | 1:10:54 | |
and I sometimes take that off. | 1:10:54 | 1:10:55 | |
But at home, would I do it? No, I wouldn't. | 1:10:55 | 1:10:58 | |
What would people be asking for? If they're going to do this, | 1:10:58 | 1:11:00 | |
what would they be asking from the butcher? | 1:11:00 | 1:11:02 | |
What is the cut? | 1:11:02 | 1:11:03 | |
Yeah, it's a loin of lamb. A loin of lamb on the bone. | 1:11:03 | 1:11:05 | |
-Yeah. -You don't want the rack end, you want the loin end. | 1:11:05 | 1:11:08 | |
Or if you ask for a short saddle. | 1:11:08 | 1:11:09 | |
-A short saddle, absolutely. -A short saddle on the bone. | 1:11:09 | 1:11:12 | |
Give it a good seasoning | 1:11:12 | 1:11:13 | |
and give it a good coating in the pan. | 1:11:13 | 1:11:16 | |
Whilst that is on, what I'm going to do is... | 1:11:16 | 1:11:19 | |
Of course, you two have a connection, now. | 1:11:19 | 1:11:21 | |
Obviously, Great British Menu and all that. | 1:11:21 | 1:11:23 | |
But you're now a mentor, is that right? | 1:11:23 | 1:11:25 | |
Yes, I've gone to the height of mentoring. | 1:11:25 | 1:11:30 | |
But I mean, it's a fantastic programme - | 1:11:30 | 1:11:32 | |
-Galton, you've been on it. -Absolutely. | 1:11:32 | 1:11:34 | |
It starts on Tuesday at six o'clock, the new series, for... | 1:11:34 | 1:11:38 | |
I think it's about five weeks. | 1:11:38 | 1:11:39 | |
Is that a little plug that you've just done? | 1:11:39 | 1:11:41 | |
Well, you know, we've got to carry the baton, pass it on. | 1:11:41 | 1:11:44 | |
It's a fantastic programme. | 1:11:44 | 1:11:45 | |
Not as good as Saturday Kitchen, obviously. | 1:11:45 | 1:11:47 | |
But...but it's only on once a week, Saturday Kitchen. | 1:11:47 | 1:11:49 | |
This is on all week. So... | 1:11:49 | 1:11:51 | |
Your chef's doing it as well, isn't he? | 1:11:51 | 1:11:53 | |
Yeah, well, my head chef is doing it, Richard. | 1:11:53 | 1:11:55 | |
It's moved on a level since I did it, I think. | 1:11:55 | 1:11:58 | |
You have now got three chefs competing for two places. | 1:11:58 | 1:12:02 | |
-Right. -And it's very intense, it's a great programme. | 1:12:02 | 1:12:05 | |
Run through what we are doing, here, cos we've missed some of this. | 1:12:05 | 1:12:08 | |
What I'm doing here is I'm going to roast these shallots. | 1:12:08 | 1:12:11 | |
You could do these hours before, if you want, even the day before. | 1:12:11 | 1:12:14 | |
You roast them in tinfoil, with a bit of olive oil, | 1:12:14 | 1:12:17 | |
some thyme, rosemary, seasoning, | 1:12:17 | 1:12:20 | |
and you cook them until they are very soft in a moderate oven. | 1:12:20 | 1:12:22 | |
-Yeah. -OK? Like so... | 1:12:22 | 1:12:25 | |
So, we wrap it up like that. Put them on a tray, put them in. | 1:12:25 | 1:12:29 | |
What it does, by roasting any vegetable, | 1:12:29 | 1:12:31 | |
it obviously intensifies the flavour of them. | 1:12:31 | 1:12:34 | |
-Right. -And brings out the natural sweetness of the shallots. | 1:12:34 | 1:12:37 | |
So in here, I've got one which we've done. | 1:12:37 | 1:12:43 | |
-Yeah. -And you'll see... | 1:12:43 | 1:12:45 | |
You can prep these in advance, can't you? | 1:12:45 | 1:12:47 | |
These are my favourite vegetable. These are now soft. | 1:12:47 | 1:12:50 | |
You can serve them like this, you can puree them, | 1:12:50 | 1:12:52 | |
or you can glaze them, which is what I'm going to do. | 1:12:52 | 1:12:54 | |
Glaze them - talking of glazing, I'll get that on. | 1:12:54 | 1:12:56 | |
Now, this lamb has got a nice bit of colour going on, there. | 1:12:56 | 1:12:59 | |
You want that in the oven? | 1:12:59 | 1:13:00 | |
That's going to go onto there, and then into the oven. | 1:13:00 | 1:13:03 | |
I'll give it a quick go. Like that. | 1:13:03 | 1:13:06 | |
And I use the vegetables as a sort of trivet to roast them on, | 1:13:06 | 1:13:10 | |
and then you could, if you really wanted to, | 1:13:10 | 1:13:13 | |
make a soup out of the vegetables in the bottom. | 1:13:13 | 1:13:15 | |
That's quite good. | 1:13:17 | 1:13:18 | |
We'll put that in there. | 1:13:18 | 1:13:20 | |
So that wants to go in at what temperature? | 1:13:20 | 1:13:22 | |
-About 200, 400, Gas Mark 6... -Right. -..I would say. | 1:13:22 | 1:13:25 | |
Now, that's perfect. You've got in there some... | 1:13:25 | 1:13:28 | |
-Sorrel. -Sorrel, yeah, yeah, and you've got chervil in there. | 1:13:28 | 1:13:32 | |
I'm just going to blanch this parsley... | 1:13:32 | 1:13:34 | |
Sorrel is fantastic, cos it's coming into season, right now. | 1:13:34 | 1:13:37 | |
Exactly, this time of year, great with salmon, great with meat, | 1:13:37 | 1:13:39 | |
-that sort of thing. -Sorry - what is sorrel? | 1:13:39 | 1:13:42 | |
-Do I eat...? -It's a herb. -HEATHER: -A weed. | 1:13:42 | 1:13:43 | |
-Is it? -It's that stuff, that's what it is. | 1:13:43 | 1:13:45 | |
I've never met a sorrel. Hello! | 1:13:45 | 1:13:47 | |
-HEATHER: -Can you buy it in the greengrocer's? | 1:13:47 | 1:13:49 | |
Sorrel, you can fry it. | 1:13:49 | 1:13:50 | |
It's used in a classic dish, which is salmon with sorrel. | 1:13:50 | 1:13:53 | |
-Just with cream... -Oh... | 1:13:53 | 1:13:55 | |
A very French dish. | 1:13:55 | 1:13:56 | |
-HEATHER: -It's sour. -Very sour. | 1:13:56 | 1:13:59 | |
-GLYNN: -James, what Heather was asking | 1:13:59 | 1:14:01 | |
is could you just buy it in a supermarket or greengrocer's? | 1:14:01 | 1:14:04 | |
You can certainly... | 1:14:04 | 1:14:05 | |
It is a very seasonal product. | 1:14:05 | 1:14:08 | |
This time of year, you probably can get it in big supermarkets | 1:14:08 | 1:14:12 | |
or...or greengrocer's. | 1:14:12 | 1:14:14 | |
Some people call it vinegar leaf. | 1:14:14 | 1:14:15 | |
Would you be able to get it in Birmingham? I don't know. | 1:14:15 | 1:14:18 | |
You wouldn't forage your own, | 1:14:18 | 1:14:21 | |
as we were discussing earlier, Galton. | 1:14:21 | 1:14:23 | |
Rhubarb, is that rhubarb? | 1:14:23 | 1:14:24 | |
It's very acidic, it's great with fish, as James was saying. | 1:14:24 | 1:14:27 | |
I'm just going to quickly blanch this parsley, | 1:14:27 | 1:14:30 | |
cos you don't want to lose the wonderful green colour on it, OK? | 1:14:30 | 1:14:33 | |
-Like so. -The green colour's going to help with our puree? | 1:14:33 | 1:14:36 | |
Yeah, this is a herb puree we're doing. | 1:14:36 | 1:14:38 | |
Again, you can make the herb puree in advance. | 1:14:38 | 1:14:42 | |
Which is the stuff that I'm placing in the blender, now. | 1:14:42 | 1:14:45 | |
Liking this. | 1:14:45 | 1:14:47 | |
This is your spinach, the shallots, garlic, | 1:14:47 | 1:14:50 | |
sorrel, chervil in there, which is, like, this aniseed stuff. | 1:14:50 | 1:14:53 | |
You could put mint in there, | 1:14:53 | 1:14:54 | |
you could put chives in there, if you wanted to. | 1:14:54 | 1:14:56 | |
You could ring the changes, do what you want. | 1:14:56 | 1:14:58 | |
But what you do want is this vibrant colour and strongly herby sauce. | 1:14:58 | 1:15:03 | |
And you get that mainly from blanching the parsley | 1:15:03 | 1:15:05 | |
that you've got there. | 1:15:05 | 1:15:06 | |
Don't overcook your veg, | 1:15:06 | 1:15:07 | |
don't overcook your herbs, like that. | 1:15:07 | 1:15:09 | |
-Yeah. -Now, the cream, just a splash of cream in the top. | 1:15:09 | 1:15:14 | |
-Standing away. -You can do that one. | 1:15:14 | 1:15:16 | |
Regular viewers will know this went everywhere | 1:15:16 | 1:15:19 | |
with my bisque, last week. | 1:15:19 | 1:15:20 | |
Give it a quick blitz. | 1:15:20 | 1:15:22 | |
-WHIRRING -A little go, a little go. | 1:15:22 | 1:15:23 | |
Right. | 1:15:23 | 1:15:25 | |
Now, the more we blend it... | 1:15:25 | 1:15:26 | |
..the greener it becomes. | 1:15:28 | 1:15:29 | |
So you don't turn it off after ten seconds. | 1:15:29 | 1:15:32 | |
Now, in this pan... | 1:15:32 | 1:15:35 | |
..we are just going to colour up some of these shallots. | 1:15:36 | 1:15:39 | |
Now, you've been busy, recently, | 1:15:43 | 1:15:44 | |
cos I was driving through Norfolk, I kept seeing signs everywhere. | 1:15:44 | 1:15:48 | |
What is this "Grow for Galton" business? | 1:15:48 | 1:15:50 | |
Growing for Galton is the way forward! | 1:15:50 | 1:15:52 | |
-Right. -What we're doing, | 1:15:52 | 1:15:54 | |
in conjunction with a local farmer mate of mine, | 1:15:54 | 1:15:57 | |
who is a massive potato grower, | 1:15:57 | 1:15:59 | |
he is growing varieties of potatoes for me. | 1:15:59 | 1:16:02 | |
-Right. -So, we are trying new varieties... | 1:16:02 | 1:16:06 | |
-That's perfect, by the way. -Yeah. | 1:16:06 | 1:16:08 | |
We're trying new varieties, | 1:16:08 | 1:16:09 | |
we've got a wonderful, very new variety called a Jazzy potato. | 1:16:09 | 1:16:12 | |
It's a little new potato. It's absolutely delicious. | 1:16:12 | 1:16:16 | |
And he's growing it for Morston, | 1:16:16 | 1:16:19 | |
and also doing different varieties, | 1:16:19 | 1:16:21 | |
like Melody, which is a new one, Fontaine... | 1:16:21 | 1:16:23 | |
-Right. -And they are good for mashing and all that sort of thing. | 1:16:23 | 1:16:26 | |
You know, if this works really well for us, | 1:16:26 | 1:16:29 | |
we'll go on to new-season carrots, peas... | 1:16:29 | 1:16:32 | |
-Right. -All that sort of thing. | 1:16:32 | 1:16:33 | |
You just want signs all over the place. | 1:16:33 | 1:16:35 | |
I do, saying "Grow for Galton". | 1:16:35 | 1:16:37 | |
It's not just you that's busy. | 1:16:37 | 1:16:39 | |
It's Dad, because he's got... | 1:16:39 | 1:16:40 | |
My dad! Oh, dear... | 1:16:40 | 1:16:43 | |
If you don't mind me saying, how old is your dad? | 1:16:43 | 1:16:45 | |
-Cos this is important... -My dad is 83 on May 31st | 1:16:45 | 1:16:50 | |
and on May 31st, he is jumping out of an aeroplane. | 1:16:50 | 1:16:53 | |
GASPING | 1:16:53 | 1:16:54 | |
He did this three years ago, | 1:16:54 | 1:16:55 | |
and I thought he'd get it out of his system. | 1:16:55 | 1:16:57 | |
-Any reason why? -He raises money for the air ambulance. | 1:16:57 | 1:16:59 | |
-It's a fantastic cause. -Fantastic, yeah. | 1:16:59 | 1:17:02 | |
But he did this three years ago, | 1:17:02 | 1:17:03 | |
and I thought he'd got it out of his system, but obviously not, so... | 1:17:03 | 1:17:06 | |
Thought it was a phase he was going through. | 1:17:06 | 1:17:08 | |
-Basically, you just push through a sieve. -Yeah. | 1:17:08 | 1:17:11 | |
You don't have to, but I like to. | 1:17:11 | 1:17:12 | |
If in doubt, push it through a sieve. | 1:17:12 | 1:17:15 | |
-Do you want to do the lamb and I'll do that? -Yeah. | 1:17:15 | 1:17:17 | |
And then season it, and then this lamb has been rested. | 1:17:17 | 1:17:21 | |
This has had about 30 to 35 minutes, | 1:17:21 | 1:17:24 | |
it's perfectly pink lamb. | 1:17:24 | 1:17:27 | |
You must rest it. | 1:17:27 | 1:17:29 | |
I like carving it like this, | 1:17:29 | 1:17:30 | |
-which is slightly different, I suppose. -Yeah. | 1:17:30 | 1:17:33 | |
And I like cooking it on the bone, | 1:17:33 | 1:17:35 | |
because I think you get extra flavour from it. | 1:17:35 | 1:17:38 | |
So, you've got the nice shallots, there. | 1:17:38 | 1:17:39 | |
They have been glazed. | 1:17:39 | 1:17:41 | |
-Perfect, perfect lamb. -Then your little puree - | 1:17:41 | 1:17:44 | |
want me to do this thing, just to keep you happy? | 1:17:44 | 1:17:46 | |
Go on, go on, see if you can. | 1:17:46 | 1:17:47 | |
See if you can do it like Glynn does it. | 1:17:47 | 1:17:49 | |
LAUGHTER | 1:17:49 | 1:17:51 | |
That's it, you've got it! | 1:17:51 | 1:17:52 | |
Look at that. | 1:17:52 | 1:17:54 | |
Now, that lamb is absolutely perfectly cooked. | 1:17:54 | 1:17:58 | |
I would just pour all the sauce on it. | 1:17:58 | 1:18:00 | |
Then we have the shallots, just to go on the side. | 1:18:00 | 1:18:03 | |
If you wanted to put some garlic on it, you could do, but... | 1:18:03 | 1:18:08 | |
It's simple, it is an Easter-y dish. | 1:18:08 | 1:18:11 | |
-Got a little bit of garlic, there. There you go. -Perfect. | 1:18:11 | 1:18:14 | |
And I'll tell you what, it eats beautifully, | 1:18:14 | 1:18:16 | |
and that's the main thing. | 1:18:16 | 1:18:17 | |
-A little bit of sauce over the top. -A bit of sauce over the top. | 1:18:17 | 1:18:20 | |
Easy as that. Remind us what that is again. | 1:18:20 | 1:18:22 | |
Double loin of lamb, roasted shallots, herb puree... | 1:18:22 | 1:18:26 | |
-Easter. -Do you want a little bit of liquorice dust on it? | 1:18:26 | 1:18:29 | |
Where is it? Bring it on! | 1:18:29 | 1:18:30 | |
LAUGHTER Look at that. | 1:18:30 | 1:18:32 | |
James has put it in his back pocket, hasn't he? | 1:18:32 | 1:18:34 | |
Don't forget, underneath the lamb, | 1:18:37 | 1:18:39 | |
you've got the nice fillet that you can use as well. | 1:18:39 | 1:18:41 | |
-Very important. -That is the chef's bit. | 1:18:41 | 1:18:43 | |
There we go, have a seat over here. | 1:18:43 | 1:18:46 | |
-Dive in, tell us what you think. -Lovely. | 1:18:46 | 1:18:47 | |
I love your chefs' turn of phrase - | 1:18:47 | 1:18:49 | |
-"It eats beautifully." -It eats beautifully. | 1:18:49 | 1:18:51 | |
"How does it eat?" "It eats beautifully." | 1:18:51 | 1:18:53 | |
Important to keep the fat on there, as well, isn't it, really? | 1:18:53 | 1:18:56 | |
Very much so. | 1:18:56 | 1:18:57 | |
-Oh, I love a bit of shallot. -Dive into that. But the puree, | 1:18:57 | 1:19:00 | |
-I suppose it works well with fish... -It does. | 1:19:00 | 1:19:02 | |
When he carved that lamb, my stomach literally rumbled. | 1:19:06 | 1:19:09 | |
Great-looking food from a great-looking chef. | 1:19:09 | 1:19:12 | |
Now, when Joanne Froggatt came to the studio | 1:19:12 | 1:19:14 | |
to face her food heaven or food hell, | 1:19:14 | 1:19:16 | |
her top choice was chocolate, | 1:19:16 | 1:19:17 | |
but would she have to cope with coriander? | 1:19:17 | 1:19:19 | |
Let's find out. | 1:19:19 | 1:19:20 | |
Joanne, just to remind you, food heaven, | 1:19:20 | 1:19:22 | |
if you are not looking at it already... | 1:19:22 | 1:19:24 | |
Eyes are like a rabbit in headlights! | 1:19:24 | 1:19:27 | |
A chocolate egg, which could be transformed | 1:19:27 | 1:19:29 | |
into a lovely dark-chocolate mousse | 1:19:29 | 1:19:31 | |
with a chocolate tuile, turned into a box, | 1:19:31 | 1:19:33 | |
with...what else have we got? | 1:19:33 | 1:19:35 | |
A little whipped cream, | 1:19:35 | 1:19:36 | |
flavoured with vanilla and a few raspberries on the top. | 1:19:36 | 1:19:39 | |
-That's right. -Alternatively, it could be over there. | 1:19:39 | 1:19:41 | |
Bunches and bunches | 1:19:41 | 1:19:43 | |
and bunches of coriander. | 1:19:43 | 1:19:44 | |
-Hm. -Transformed into a monkfish curry with some coriander | 1:19:44 | 1:19:47 | |
and coriander seed poppadoms. | 1:19:47 | 1:19:49 | |
Now, we know what our viewers wanted at home. 2-1 to heaven. | 1:19:49 | 1:19:53 | |
-Yeah. -Did these guys change their mind throughout the show? | 1:19:53 | 1:19:57 | |
-I don't know. -Oh... | 1:19:57 | 1:19:59 | |
If I say that Nicki stuck with you... | 1:19:59 | 1:20:01 | |
-It is Easter. -Nicki stuck with you. | 1:20:01 | 1:20:02 | |
-But unfortunately, all the boys stuck together... -Oh... | 1:20:02 | 1:20:06 | |
-I knew it! I knew it! -Unfortunately, you're having monkfish, love. | 1:20:06 | 1:20:09 | |
I knew the boys would go for curry. | 1:20:09 | 1:20:10 | |
-You can take that home with you, there you go. -Thank you! | 1:20:10 | 1:20:12 | |
-Put it there. -We'll start off with our monkfish. | 1:20:12 | 1:20:15 | |
What I'm going to first of all do is just quickly toast off | 1:20:15 | 1:20:18 | |
our coriander seeds, I'll tell you, before we crush them. | 1:20:18 | 1:20:21 | |
Literally toast them off in a dry pan, | 1:20:21 | 1:20:23 | |
just to get the flavours out of there. | 1:20:23 | 1:20:27 | |
Antonio is basically just going to literally crush those up. | 1:20:27 | 1:20:30 | |
-Wonderful. -They are going to go into there. | 1:20:30 | 1:20:32 | |
What we're going to do is make our own poppadoms. | 1:20:32 | 1:20:35 | |
To do that, you need crushed coriander seeds... | 1:20:35 | 1:20:37 | |
-Oh, the smell, wonderful. -Yeah - we've got gram flour. | 1:20:37 | 1:20:39 | |
You can use chickpea flour, which we've got in here. | 1:20:39 | 1:20:41 | |
Then you take some water, | 1:20:41 | 1:20:42 | |
mix that together with coriander seeds, | 1:20:42 | 1:20:44 | |
a bit of chopped coriander, please, Tristan. | 1:20:44 | 1:20:46 | |
-Yeah. -Then we are going to deep-fry them. | 1:20:46 | 1:20:48 | |
All right? So, making your own poppadoms. | 1:20:48 | 1:20:50 | |
I can see you're really impressed with this so far(!) | 1:20:50 | 1:20:52 | |
Where has the chocolate egg gone? | 1:20:52 | 1:20:54 | |
-Not interested unless it's chocolate. -All right, OK. | 1:20:54 | 1:20:56 | |
Literally just put the oil in there. | 1:20:56 | 1:20:58 | |
Now, for our monkfish, | 1:20:58 | 1:20:59 | |
going to start off with our puree, first of all - | 1:20:59 | 1:21:02 | |
or, rather, our marinade - for our monkfish. | 1:21:02 | 1:21:05 | |
We've got some garlic, four cloves of garlic, some salt. | 1:21:05 | 1:21:09 | |
Get all that garlic out of there. | 1:21:09 | 1:21:12 | |
Then some ginger, which we are... | 1:21:12 | 1:21:14 | |
Just going to take this root ginger like that. | 1:21:14 | 1:21:16 | |
Ginger is, funnily enough, when it goes wrinkled, don't buy it. | 1:21:16 | 1:21:20 | |
Make sure it is nice and smooth, like that, the smooth skin. | 1:21:20 | 1:21:23 | |
Wrinkled means it's literally gone old and it's dried out, | 1:21:23 | 1:21:26 | |
so make sure you buy it with a smooth skin. | 1:21:26 | 1:21:28 | |
A bit of ginger, that goes on there. Lid on, quickly blitz this. | 1:21:28 | 1:21:32 | |
Don't want very long, just quickly blitz it, | 1:21:32 | 1:21:35 | |
so it's nice and chopped. | 1:21:35 | 1:21:37 | |
There you go - take this out. | 1:21:37 | 1:21:39 | |
I'll do that again. | 1:21:39 | 1:21:41 | |
Haven't quite got that enough... | 1:21:41 | 1:21:43 | |
There you go. | 1:21:43 | 1:21:44 | |
Then we'll remove this out of here | 1:21:44 | 1:21:47 | |
and place it in a bowl with a little bit of lemon juice. | 1:21:47 | 1:21:51 | |
You can see the boys there, making our little poppadoms. | 1:21:51 | 1:21:54 | |
Very simple to make, really. | 1:21:54 | 1:21:56 | |
Well... | 1:21:56 | 1:21:57 | |
LAUGHTER | 1:21:57 | 1:21:59 | |
We'll soon find out! | 1:21:59 | 1:22:01 | |
I don't know what Tristan did in rehearsal. | 1:22:01 | 1:22:02 | |
But he's had practice, now. But anyway, there we go. | 1:22:02 | 1:22:05 | |
A little bit of lemon juice. | 1:22:05 | 1:22:07 | |
-Can you pass me some olive oil? -Yeah. -There we go. | 1:22:07 | 1:22:09 | |
-That one? -Yeah, that's the one. A bit of olive oil. | 1:22:09 | 1:22:11 | |
-That's going to go in there as well. -I'll give him the poppadoms... | 1:22:11 | 1:22:15 | |
Then we've got our monkfish. Anglerfish, monkfish... | 1:22:15 | 1:22:17 | |
Use a lot of this in Italy, don't they? | 1:22:17 | 1:22:19 | |
-Yeah. -Yeah, this stuff. It's fantastic. | 1:22:19 | 1:22:21 | |
What do you call it over there? | 1:22:21 | 1:22:22 | |
-Scampi. -Scampi. | 1:22:22 | 1:22:24 | |
LAUGHTER | 1:22:24 | 1:22:26 | |
You've done that to wind me up! | 1:22:26 | 1:22:28 | |
Scampi - but that is what we used to do over here. | 1:22:28 | 1:22:30 | |
I know, I know. | 1:22:30 | 1:22:31 | |
We used to do that, we used to destroy this | 1:22:31 | 1:22:33 | |
by covering it in breadcrumbs and stuff like that. | 1:22:33 | 1:22:36 | |
Scampi... | 1:22:36 | 1:22:37 | |
But you've got a nice little monkfish | 1:22:37 | 1:22:39 | |
which we're going to chop up. | 1:22:39 | 1:22:41 | |
60% waste on a whole monkfish, which is why... | 1:22:41 | 1:22:43 | |
-Coda di rospo. -Coda di rospo. | 1:22:43 | 1:22:45 | |
This is why it's actually quite expensive, nowadays. | 1:22:45 | 1:22:48 | |
But it used to be cheap, cos literally, | 1:22:48 | 1:22:50 | |
the head is about 60% of the whole entire fish. | 1:22:50 | 1:22:52 | |
-Really? -Huge, great big thing. | 1:22:52 | 1:22:54 | |
All we are going to do is just marinade this slightly. | 1:22:54 | 1:22:56 | |
-Yes. -And then fry this off in a hot wok. | 1:22:56 | 1:23:01 | |
-This is where you've got to do some work, Joanne. -Oh, OK. | 1:23:01 | 1:23:03 | |
-There you go. -Got to stir it. -You keep mixing that. | 1:23:03 | 1:23:06 | |
There we go, mix that around. | 1:23:08 | 1:23:10 | |
-I'll get you a spoon. -Right. | 1:23:10 | 1:23:14 | |
-Thank you. -Don't burn my spatula. -OK. | 1:23:14 | 1:23:17 | |
Just give that a quick mix, | 1:23:17 | 1:23:18 | |
then we're going to turn our attention to the coriander. | 1:23:18 | 1:23:21 | |
Not going to put the coriander in yet. | 1:23:21 | 1:23:23 | |
But you've got the coriander root. | 1:23:23 | 1:23:25 | |
Now, you can see the boys, look at that. | 1:23:25 | 1:23:27 | |
Poppadom, nice and thin. | 1:23:27 | 1:23:28 | |
Is that to your standard, Chef? Are you all right with that? | 1:23:28 | 1:23:31 | |
-Soon find out when it's deep-fried, anyway. -Yeah. Let me see. | 1:23:31 | 1:23:35 | |
Turn the fryer up a bit. | 1:23:35 | 1:23:37 | |
They do look quite nice, actually. They do look good. | 1:23:37 | 1:23:39 | |
And you deep-fry them like that, you see? | 1:23:39 | 1:23:42 | |
The oil has gone up a bit... | 1:23:43 | 1:23:45 | |
You'll never buy your poppadoms in again. | 1:23:45 | 1:23:47 | |
-You'll never buy them again. -Exactly. Never buy them again. | 1:23:47 | 1:23:50 | |
In we go with the coriander root, that's going to go in | 1:23:50 | 1:23:53 | |
while you're frying that off. | 1:23:53 | 1:23:55 | |
There you go. | 1:23:55 | 1:23:56 | |
In we go with the chilli. | 1:23:56 | 1:23:58 | |
A little bit of that. Lid on, give this a quick blitz. | 1:24:00 | 1:24:04 | |
So, we use the entire root | 1:24:05 | 1:24:06 | |
and we are using the coriander seeds and the coriander itself, | 1:24:06 | 1:24:10 | |
the top one. | 1:24:10 | 1:24:11 | |
We throw that lot in now. | 1:24:11 | 1:24:13 | |
So, that goes in. | 1:24:14 | 1:24:15 | |
In we go. Give it a quick mix around. | 1:24:16 | 1:24:18 | |
Just turn that up a bit. | 1:24:18 | 1:24:20 | |
Now, at this point, we're going to pop in some tomato, | 1:24:20 | 1:24:24 | |
tinned tomatoes. | 1:24:24 | 1:24:26 | |
You do a bit of cooking at home, don't you? | 1:24:26 | 1:24:28 | |
I do a little bit, yeah. I do a bit. | 1:24:28 | 1:24:29 | |
I'm not very good, got to say. | 1:24:29 | 1:24:31 | |
LAUGHTER | 1:24:31 | 1:24:33 | |
I can stir things, but... | 1:24:33 | 1:24:35 | |
There you go, a little bit of water. | 1:24:35 | 1:24:38 | |
And we basically just bring that to the boil. | 1:24:38 | 1:24:41 | |
You can leave that for a sec, put the lid on. | 1:24:41 | 1:24:43 | |
-And look at our poppadoms, you see? -They are popping. | 1:24:43 | 1:24:46 | |
See, look at that. Poppadoms. | 1:24:46 | 1:24:47 | |
The idea is not to make it... not to make the oil too hot, | 1:24:47 | 1:24:51 | |
cos otherwise, they'll burn. | 1:24:51 | 1:24:53 | |
But also, if they're thin enough, THIN enough... | 1:24:53 | 1:24:57 | |
I'm working on it! | 1:24:57 | 1:24:58 | |
When they are nice and THIN, THIN, you can get them so they actually | 1:24:58 | 1:25:02 | |
bubble in the centre, that's when you get that bubble. | 1:25:02 | 1:25:04 | |
Alternatively, they'll look like a deep-fried scone. | 1:25:04 | 1:25:06 | |
-Look, look. -They're thin, they're nice. | 1:25:06 | 1:25:09 | |
They're getting there, they're getting there. | 1:25:09 | 1:25:11 | |
Slowly but surely. | 1:25:11 | 1:25:13 | |
It's going to be food heaven by the time I'm finished. | 1:25:13 | 1:25:16 | |
Right, so, final bit for our sort of curry. | 1:25:16 | 1:25:18 | |
This is a coconut sort of curry. | 1:25:18 | 1:25:20 | |
Sorry, not coconut - a little bit of yoghurt. | 1:25:20 | 1:25:23 | |
Some chopped coriander, plenty of chopped coriander, | 1:25:23 | 1:25:25 | |
as well, for this one. | 1:25:25 | 1:25:27 | |
And the idea is with these poppadoms, | 1:25:27 | 1:25:29 | |
we cook them in batches as well. | 1:25:29 | 1:25:31 | |
-If you are doing these in a fryer... -Next, please. | 1:25:31 | 1:25:33 | |
-Next, please! -Yes, Chef. Coming, Chef. | 1:25:33 | 1:25:35 | |
Here we go. | 1:25:35 | 1:25:37 | |
If you are just switching on, | 1:25:37 | 1:25:38 | |
Antonio Carluccio is cooking Indian food. | 1:25:38 | 1:25:40 | |
There we go, a new series, I'm telling you. | 1:25:40 | 1:25:42 | |
Antonio is in your kitchen. There you go, Chef. | 1:25:42 | 1:25:44 | |
Right, now, if you look in here, you can see our fish. | 1:25:44 | 1:25:47 | |
That does look nice, to be fair. I love monkfish, so... | 1:25:49 | 1:25:51 | |
Should be cooking away nicely. Not quite finished, yet, | 1:25:51 | 1:25:54 | |
cos then, if I take the yoghurt... | 1:25:54 | 1:25:56 | |
Throw them in as well... | 1:25:56 | 1:25:57 | |
Very complex, curry and all of that. | 1:25:58 | 1:26:01 | |
The spices are unbelievable. | 1:26:01 | 1:26:03 | |
Some of the spices in curries can be quite complex. | 1:26:03 | 1:26:05 | |
I think this is pretty straightforward, | 1:26:05 | 1:26:07 | |
with the coriander seeds and that sort of stuff, | 1:26:07 | 1:26:09 | |
but you do need to toast them off beforehand, | 1:26:09 | 1:26:11 | |
and then, what I like to do as well, with coriander, | 1:26:11 | 1:26:14 | |
is I like to cook out the coriander. | 1:26:14 | 1:26:15 | |
I know you use a lot of coriander... | 1:26:15 | 1:26:17 | |
-Not so much in Italy... -Not any more. | 1:26:17 | 1:26:19 | |
Used to be used about 300, 400 years ago. | 1:26:19 | 1:26:23 | |
You had the cooking of Bartolomeo Scappi, | 1:26:23 | 1:26:25 | |
the cook of the popes. | 1:26:25 | 1:26:28 | |
-Yeah. -And he was using that. | 1:26:28 | 1:26:29 | |
Then it disappeared - I don't know why. | 1:26:29 | 1:26:32 | |
-But you used to have a lot. -Oh, yes. | 1:26:32 | 1:26:35 | |
It makes now a little appearance again here and there, | 1:26:35 | 1:26:38 | |
but it is not popular. | 1:26:38 | 1:26:41 | |
Salt, black pepper, lemon juice... There you go. | 1:26:41 | 1:26:46 | |
So, a bit of that, and all we do now is just give it a quick stir. | 1:26:46 | 1:26:50 | |
-You can give it a quick start. -OK. -I'll get a spoon. | 1:26:50 | 1:26:53 | |
-Next, please. -Next, please! | 1:26:53 | 1:26:56 | |
Do you want it thin or what?! | 1:26:56 | 1:26:57 | |
Like a production line, it's brilliant. | 1:26:57 | 1:26:59 | |
-Here we go. -That's it, give it a quick stir. | 1:26:59 | 1:27:01 | |
We've got our poppadoms, that I have got here. | 1:27:01 | 1:27:03 | |
Take this one, here. | 1:27:03 | 1:27:04 | |
-Look at those. -Paper-thin. | 1:27:04 | 1:27:06 | |
There you go. And then, if I grab some of this curry... | 1:27:06 | 1:27:10 | |
I can then lift it out. | 1:27:10 | 1:27:12 | |
So, you can do this with monkfish... | 1:27:12 | 1:27:13 | |
Not that you're going to cook it at home, are you? | 1:27:13 | 1:27:16 | |
You hate coriander - don't know why I'm talking to you. | 1:27:16 | 1:27:18 | |
Well, just in case, you know. | 1:27:18 | 1:27:19 | |
-You could, if you want to. -If I wanted, yes. | 1:27:22 | 1:27:24 | |
Do it with different types of fish as well, | 1:27:24 | 1:27:26 | |
a bit of chicken, as well, if you wanted to. | 1:27:26 | 1:27:28 | |
Switch that off. | 1:27:28 | 1:27:30 | |
Then we've got the poppadoms that sit on the side. | 1:27:30 | 1:27:34 | |
There you go - well, dive into that, see what you think. | 1:27:34 | 1:27:37 | |
Right... | 1:27:37 | 1:27:38 | |
-Perfect. -Be brave. It's not that bad. | 1:27:39 | 1:27:41 | |
OK. I will, I will, I'll go for it. | 1:27:41 | 1:27:45 | |
Guys, do you want to bring over the glasses, please? | 1:27:45 | 1:27:49 | |
Right... | 1:27:49 | 1:27:50 | |
And to go with this, Peter has chosen - | 1:27:52 | 1:27:54 | |
quite unusual - Tingleup. | 1:27:54 | 1:27:57 | |
What do you think? | 1:27:57 | 1:27:59 | |
-It's actually really nice. -Oh, thanks very much! | 1:27:59 | 1:28:01 | |
LAUGHTER | 1:28:01 | 1:28:03 | |
You sound surprised, anyway! It's brilliant, isn't it? | 1:28:03 | 1:28:05 | |
You can really taste the lemon. It's really good. | 1:28:05 | 1:28:07 | |
It goes in right at the last minute. Don't forget that yogurt. | 1:28:07 | 1:28:09 | |
I think Joanne was being polite about her hell dish, there. | 1:28:14 | 1:28:17 | |
She took one mouthful and just backed away. | 1:28:17 | 1:28:19 | |
Well, I'm afraid that's it for this week's Best Bites. | 1:28:19 | 1:28:21 | |
I hope you've enjoyed taking a look back | 1:28:21 | 1:28:23 | |
at some of the delicious recipes that we picked out for you today. | 1:28:23 | 1:28:26 | |
Have a great week. We'll see you soon. | 1:28:26 | 1:28:28 |